To be effective, a HACCP system must be based on a written plan. The plan must be specific to each facilitys menu, customers, equipment, processes, and operations.

FOOD SAFETY MANAGEMENT SYSTEMS

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Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]

To be effective, a HACCP system must be based on a written plan. The plan must be specific to each facility’s menu, customers, equipment, processes, and operations.

A	True
B	False
C	Either A or B
D	None of the above

Explanation:

Detailed explanation-1: -To be effective, a HACCP system must be based on a written plan: It must be specific to each facility’s menu, customers, equipment, processes, and operations. A plan that works for one operation may not work for another.

Detailed explanation-2: -The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan you must: identify any hazards that must be avoided, removed or reduced. identify the critical control points ( CCPs )-the points when you need to prevent, remove or reduce a hazard in your work process.

Detailed explanation-3: -Verification is the principle which confirms that the HACCP plan if followed will produce safe food for the final consumer.

Detailed explanation-4: -Conduct a hazard analysis. Determine critical control points. Establish critical limits. Establish monitoring procedures. Establish corrective actions. Establish verification procedures. Establish record keeping procedures. 19-Sept-2017

There is 1 question to complete.

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FOOD SAFETY MANAGEMENT SYSTEMS