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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significant flow of food
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significant biological, chemical or physical hazards at specific points within a product’s flow through an operation.
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significant tempertures when cooking
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employee training
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Detailed explanation-1: -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-2: -The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing.
Detailed explanation-3: -HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow through an operation. Once identified, hazards can be prevented, eliminated, or reduced to safe levels.
Detailed explanation-4: -A significant hazard is one where the risk assessment has deemed it to be of a significant food safety risk to the consumer. Therefore by pulling the significant risks out, by using risk assessment, we are highlighting the hazards that we really need to focus on to ensure food safety.