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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A group of people who have the skills and knowledge needed to develop, implement and maintain a HACCP system.
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A team of government investigators.
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An office based team of administrative officials who specialise in food hygiene matters.
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None of the above
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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: -What qualifications should the members of the team have? At a minimum, all team members should have a basic knowledge in HACCP and food safety. Team members should be able to identify and assess food safety hazards, develop and implement suitable control measures and investigate and report non-conformances.
Detailed explanation-3: -The food business is responsible for developing and implementing a Food Safety/HACCP plan for the food its processes or manufactures.
Detailed explanation-4: -Technical Manager: Member of administrative and technical groups. Consultant: Member of technical group. Production Supervisor: Member of operational group. Quality assurance technician: Member of administrative group.