FOOD QUALITY AND SAFETY
HACCP PRINCIPLES AND IMPLEMENTATION
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
A written document which is based upon the seven principles of HACCP, which clearly states the safety procedures to be followed to identify any hazards that must be avoided, removed or reduced.
|
|
|
A food hygiene rating scheme.
|
|
|
A form that has to be filled in by all food handlers.
|
|
|
None of the above
|
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: -Hazard Analysis Critical Control Point (HACCP)
Detailed explanation-3: -HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety in the segment of the food chain under consideration.
Detailed explanation-4: -Identify the hazards. Determine the critical control points (CCPs) Establish critical limit(s) Establish a system to monitor control of the CCP. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. More items