FOOD QUALITY AND SAFETY
QUALITY CONTROL IN FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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organic
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biological
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botanical
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biotic
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Detailed explanation-1: -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-2: -A food hazard is a biological, chemical or physical agent in a food with the potential to cause adverse health effects (Codex Alimentarius Commission, 1997; Anon., 1996). There are many microbiological hazards associated with food that can and do cause injury and harm to human health.
Detailed explanation-3: -Hard or soft objects in foods often causing immediate injury: broken glass, jewelry, band aids, staples, fingernails Poisonous substances: pesticides, food additives, cleansing agents, plant/fish toxins, toxic metals. “Germs”: bacteria, parasites, viruses, fungi, biological toxins.