FOOD QUALITY AND SAFETY
HACCP PRINCIPLES AND IMPLEMENTATION
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
It assists businesses that work within the food preparation and supply industry to identify and manage key controls over processes and thereby ensure safe food.
|
|
|
It keeps workers involved in food production on their toes.
|
|
|
It helps organisations to keep accurate administrative records relating to food production.
|
|
|
None of the above
|
Detailed explanation-1: -The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence.
Detailed explanation-2: -HACCP stands for Hazard Analysis Critical Control Point. It is a safe food production system originated and developed for U.S. Space Programme in 1960s when the idea of Critical Control Point (CCP) was first introduced to produce safe and uncontaminated foods for astronauts.
Detailed explanation-3: -Hazard analysis is the most important principle used in the HACCP plan. This critical practice identifies the biological, chemical, or physical hazards that could occur at each step in your manufacturing process.
Detailed explanation-4: -Saves your business money in the long run. Avoids you poisoning your customers. Food safety standards increase. Ensures you are compliant with the law. Food quality standards increase. Organises your process to produce safe food. Organises your staff promoting teamwork and efficiency. More items