FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which of the following is the key component of the HACCP Plan?
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Cleaning
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Monitoring
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Sorting
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Recording Information
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Explanation:
Detailed explanation-1: -Principle 6 : Establish record keeping procedures. As per the HACCP regulations, all plants are required to keep documents including hazard analysis, monitoring of CCP, critical limits and the checking process deviations.
Detailed explanation-2: -The HACCP principle of establishing record keeping procedures require that records such as CCP monitoring records, corrective action records and verification records must be reviewed on a routine basis. The HACCP team must comply with regulatory requirements for review of HACCP records.
Detailed explanation-3: -HACCP plan and supporting documentation. CCP monitoring records. Corrective action records. Verification records.
There is 1 question to complete.