FOOD TECHNOLOGY

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: -Principle 7 of HACCP requires accurate records to be kept for each stage of the food safety system. This documentation should verify that the controls in place are working as planned. Types of documentation that support a HACCP plan include: Details of the hazard analysis.

Detailed explanation-3: -Seven HACCP principles will be a part of your food safety plan, principles one to five are required, and principles six and seven are highly recommended: Identifying hazards, Accessing less risk.

Detailed explanation-4: -HACCP consists of seven steps used to monitor food as it flows through the establishment, whether it be a food processing plant or foodservice operation. The seven steps of the HACCP system address the analysis and control of biological, chemical and physical hazards.

Detailed explanation-5: -Food businesses can choose between two different types of HACCP plan: A linear plan, which looks at the whole process for each product, e.g. from raw materials to the finished product. The process flows in a simple line.