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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Record Keeping
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Monitoring
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hazard analysis
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Establishing Critical Control Points
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Detailed explanation-1: -The fourth principle in HACCP is to establish procedures to monitor the critical control points. Monitoring involves making measurements and observations that will help determine whether the critical limits are being met.
Detailed explanation-2: -A critical limit is a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard.
Detailed explanation-3: -➢ Monitoring – The process of analyzing whether your critical limit are being met.
Detailed explanation-4: -These seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures.
Detailed explanation-5: -Hazard Analysis Critical Control Points (HACCP)-Principle 5: Establish Corrective Actions. Under a properly implemented HACCP System, whenever a deviation from a critical limit (CL) for a critical control point (CCP) occurs, there shall be a corrective action. A deviation is a failure to meet a CL.