FOOD QUALITY AND SAFETY
HACCP PRINCIPLES AND IMPLEMENTATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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required shelf life
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critical limit
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operational control
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nutritional content
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Detailed explanation-1: -Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
Detailed explanation-2: -How would you determine a critical limit in the HACCP process? Critical limits are determined based on the accurate identification of CCPs of your food business. Each CCP must have at least one critical limit to determine compliance.
Detailed explanation-3: -Therefore you need to know the Critical Limits, required temperatures, for the various foods you cook.) Hot Holding: The Critical Limit for holding food hot before serving it to your guests is an internal temperature of 60 Celsius or 140 Fahrenheit or higher. The temperature needs to be checked every two hours.
Detailed explanation-4: -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-5: -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