FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Determine sources of advice and support
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establish documentation and record keeping
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determine OHS and Hygiene standards
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establish quality standards
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Detailed explanation-1: -Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
Detailed explanation-2: -The seventh principle in HACCP is to establish recordkeeping procedures to verify that the plan is being implemented as written and, if necessary, provide proof of regulatory compliance.
Detailed explanation-3: -Support documentation for developing the HACCP plan. Records generated by the HACCP system. Documentation of methods and procedures used. Records of employee training programs. 24-Jan-2020