FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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another
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your business
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advantage
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both a and b
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Detailed explanation-1: -A specific Food Safety/HACCP plan is needed for each food and for each processing system employed by a food business because every food and every processing system/procedure poses different risks and requires different risk management practices.
Detailed explanation-2: -Establish corrective actions (Principle 5) The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence.
Detailed explanation-3: -2. Verification. The process of verification involves taking sufficient steps to ensure that the procedures set out in the HACCP plan are working in practice and in particular that the critical limits are sufficient to ensure that the identified hazards are controlled at critical control points.
Detailed explanation-4: -A significant verification activity is the review of all CCP records, including monitoring records, corrective action records, calibration records, and any other records related to the CCPs. Records are verified to ensure that all records are prepared and implemented according to procedures described in the HACCP plan.