FOOD TECHNOLOGY

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: -Determine Critical Control Points (CCP’s) A critical control point is any step in which hazards can be prevented, eliminated or reduced to acceptable levels.

Detailed explanation-3: -HACCP. Hazard Analysis Critical Control Point (created by the National Advisory Committee on Microbiological Critical Foods) based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow.

Detailed explanation-4: -By providing an advisory framework for each aspect of the design and construction of a food and beverage plant, HACCP reduces hazards arising from issues such as poor temperature control, foreign body hazards from machinery or contamination from food handlers.