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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That companies should use the right ingredients in the preparation of food.
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That food processing organisations should keep their administrative records in good order.
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That all organisations involved in the food business should implement and maintain hygiene procedures based on HACCP principles.
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None of the above
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Detailed explanation-1: -Hazard Analysis and Critical Control Point or HACCP is a system that is internationally recognised. It works by minimising the risks associated with food safety hazards. The system stipulates that any potential hazards be identified and controlled in specific processing points.
Detailed explanation-2: -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-3: -The third principle in HACCP is to establish critical limits for each critical control point. A critical limit is a maximum or minimum value that must be met at a critical control point to prevent, eliminate, or reduce a hazard to an acceptable level. A critical limit ensures the hazard is controlled.
Detailed explanation-4: -Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness. The system is designed to identify and control potential problems before they occur.