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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PRP
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HACCP
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CCP
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Personal Hygiene
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Detailed explanation-1: -Prerequisite Program (PRP) Defined by ISO as the basic conditions and activities necessary to maintain a hygienic environment throughout the food chain which are suitable for the production, handling and provision of safe end products and safe food for human consumption.
Detailed explanation-2: -Pre-requisite programme (PRP) Operational pre-requisite programme (OPRP) Critical Control Point (CCP) Scope. Measures related to creating the environment for safe food; measures impacting food suitability and safety.
Detailed explanation-3: -The recommended parameters for centrifuge are 100–300 g for 5–10 min for the first spin and 400–700 g for 10–17 min for the second spin. The recommended platelet concentration in PRP for the treatment of various dermatological conditions is 1–1.5 million platelets/L.
Detailed explanation-4: -What is a prerequisite program? A prerequisite program (PRP) in food safety is a system that provides the basic conditions to operate in a safe environment for the production of wholesome food. These programs can be treated as the foundation of every succeeding food safety plan.