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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overlooked
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protected, and reduced to safe levels
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prevented, eliminated or reduced to safe levels
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prevented, controlled and redone
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Detailed explanation-1: -A critical control point is any step in which hazards can be prevented, eliminated or reduced to acceptable levels.
Detailed explanation-2: -Principle 2: Determine Critical Control Points (CCPs) A critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.
Detailed explanation-3: -Hazards may be eliminated by changing how or where the work is done. For example, by eliminating a step the process that involves a hazardous material. They may also be eliminated by redesigning a process to eliminate the use of hazardous equipment, machines, tools, or materials.
Detailed explanation-4: -Elimination is the process of removing the hazard from the workplace. It is the most effective way to control a risk because the hazard is no longer present. It is the preferred way to control a hazard and should be used whenever possible.
Detailed explanation-5: -Elimination: remove the hazard from the workplace. Substitution: replace the hazard (e.g., hazardous products, machines, etc.) Engineering Controls: includes designs or modifications to plants, equipment, ventilation systems, and processes that reduce the source of exposure. More items