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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Sanitation control of the potential hazards
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a preventive system of control particularly on biological hazards
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a system approach for estimating the risk in producing a food product
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universally recognized system as the most effective way to prevent food borne illness
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Detailed explanation-1: -Biological hazards are organisms, or substances produced by organisms, that pose a threat to human health. They are a major concern in food processing because they cause most food borne illness outbreaks.
Detailed explanation-2: -Under the Animal Food Contaminants program, biological hazards that are routinely monitored include Salmonella, Listeria monocytogenes, and pathogenic Escherichia coli bacteria.
Detailed explanation-3: -The objective of HACCP is to ensure that effec-tive sanitation, hygiene and other opera-tional considerations be conducted to pro-duce safe products and to provide proof that safety practices have been followed.
Detailed explanation-4: -PRODUCT DESCRIPTION The HACCP team must make a complete description of each food product-including all ingredients/processing methods/packaging materials/etc. used in the formulation of the product-to assist in the identification of all possible hazards associated with the product.