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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It is used to guide businesses through the process of identifying food safety hazards.
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It highlights inaccuracies in an organisations administrative processes.
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Either A or B
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None of the above
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Detailed explanation-1: -Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
Detailed explanation-2: -HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Detailed explanation-3: -A hazard is defined as a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control. Thus, the word hazard as used in this document is limited to safety. A thorough hazard analysis is the key to preparing an effective HACCP plan.
Detailed explanation-4: -The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan you must: identify any hazards that must be avoided, removed or reduced. identify the critical control points ( CCPs )-the points when you need to prevent, remove or reduce a hazard in your work process.
Detailed explanation-5: -All hazards are assessed and categorized into three groups: biological, chemical and physical hazards.