FOOD TECHNOLOGY

Detailed explanation-1: -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-2: -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-3: -Recordkeeping is one of the 7 Principles of HACCP and its proper implementation is required to acquire HACCP certification. Accurate record keeping can help line managers and business owners keep track of the historical record of their food production processes and corrective actions implemented.

Detailed explanation-4: -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-5: -Record keeping is the seventh principle of a Hazard Analysis Critical Control Point (HACCP) system. Records are documents that provide an accurate history of the food and its manufacturing process. They provide evidence that the PCP is implemented and working effectively.