FOOD QUALITY AND SAFETY
FOOD SAFETY HAZARDS AND RISKS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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7
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8
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9
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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: -These seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures.
Detailed explanation-3: -Principle 7 of HACCP requires accurate records to be kept for each stage of the food safety system. This documentation should verify that the controls in place are working as planned. Types of documentation that support a HACCP plan include: Details of the hazard analysis.
Detailed explanation-4: -Identify the hazards. Determine the critical control points (CCPs) Establish critical limit(s) Establish a system to monitor control of the CCP. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. More items