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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Has 6 steps to control food safety
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Act as a preventive action to reduce risks
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Act as the controlling system
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Every food premises should implement this system
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Detailed explanation-1: -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.
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: -HACCP is not new, it was first used in 1960 by Dabur (India) Limited, which is the incorrect statement about HACCP.
Detailed explanation-4: -Critical Control Point (CCP) A step at which control must be applied in order to prevent or eliminate a food safety hazard or reduce it to an acceptable level as it will not be removed at a later step.