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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Access the risk
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Record the outcome
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Set an action plan
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Review an action plan
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Detailed explanation-1: -The first step in developing a HACCP plan is accurately identifying foreseeable hazards and their analysis. The process of analyzing a potential hazard is performed by your HACCP system team and is an essential legal requirement for the success of your HACCP implementation.
Detailed explanation-2: -Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits. Principle 4: Establish monitoring procedures.
Detailed explanation-3: -1. Conduct a hazard analysis. The first step in any Food Safety Plan (or HACCP Plan) is to identify all possible food safety hazards that could occur in your business.
Detailed explanation-4: -Conduct a hazardous analysis. Determine Critical Control Points (CCP’s) Establish Critical Limits. Establish Monitoring Procedures. Establish Corrective Actions. Establish verification procedures. Establish record-keeping and documentation procedures.
Detailed explanation-5: -1 Assemble HACCP team. 2 Describe product. 3 Identify intended use. 4 Construct flow diagram. 5 Verify flow diagram on-site. 09-Jul-2020