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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Restaurant Manager
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R & M
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IPC
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FSCO
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Detailed explanation-1: -HACCP is a food safety management system that uses the approach of identifying and evaluating hazards and controlling their fate at critical control points (CCPs) in the supply chain.
Detailed explanation-2: -HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Detailed explanation-3: -Biological hazards include bacteria, parasites, fungi and viruses. Chemical hazards are harmful substances such as pesticides or machine oils. Physical hazards are objects which contaminate your foods such as pieces of glass or metal, toothpicks, jewelry or hair.