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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Cooking food thoroughly
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The different stages food may go through where hazards need to be controlled
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A cleaning schedule
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Making sure hazards are controlled
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Detailed explanation-1: -A critical control point is defined as a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Detailed explanation-2: -A CCP is a step in your process where a control measure with clear critical limit(s) is essential to control a significant hazard. Critical limits are the measurable or observable pre-set values or criteria that separate what is acceptable from what is not acceptable to achieve food safety.
Detailed explanation-3: -Determining CCPs. In general, CCP determination involves identifying and characterizing the hazards, the control measures, and the processing steps where control is applied. Thus, it is imperative that the HACCP team revisit and re-evaluate the Hazard Analysis as well as the Flow Diagram.
Detailed explanation-4: -The primary purposes of a standard HACCP plan are the prevention and elimination of biological hazards within food production and, ultimately, ensuring that no consumer receives unsafe food. The most common critical control point examples include: Food purchasing. Product delivery and receipt.
Detailed explanation-5: -A CCP is defined as 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. The information developed during the hazard analysis in Section 4.6 should enable the HACCP team to identify which steps in the process are CCPs.