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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Check the system and verify that it works
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Develops procedures to educate the regulators about the HACCP principles
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Identify likely hazards
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establish Critical control points
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Detailed explanation-1: -Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits. Principle 4: Establish monitoring procedures.
Detailed explanation-2: -Seven HACCP principles will be a part of your food safety plan, principles one to five are required, and principles six and seven are highly recommended: Identifying hazards, Accessing less risk.
Detailed explanation-3: -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
Detailed explanation-4: -Principle 1: Conduct a Hazard Analysis. Principle 2: Determine Critical Control Points (CCPs) Principle 3: Establish Critical Limits. Principle 4: Establish Monitoring Procedures. Principle 5: Establish Corrective Actions. Principle 6: Establish Verification Procedures. More items