FOOD QUALITY AND SAFETY
QUALITY CONTROL IN FOOD PROCESSING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Bulk liquid receiving and loading
|
|
|
Secondary ingredient handling
|
|
|
Mixing and similar activity
|
|
|
Liquid storage and handling
|
|
|
Primary liquid handling
|
Detailed explanation-1: -This training course is targeted towards food professionals using FDA’s Key Activity Type (KAT) method to conduct their facility’s vulnerability assessment (VA).
Detailed explanation-2: -Actionable process step means a point, step, or procedure in a food process where a significant vulnerability exists and at which mitigation strategies can be applied and are essential to significantly minimize or prevent the significant vulnerability.
Detailed explanation-3: -Step 1: Assemble a food defense team. Step 2: Describe the product under evaluation. Step 3: Develop a flow diagram. Step 4: Describe the process steps under evaluation.
Detailed explanation-4: -Potential public health impact. Degree of physical access. Ability of an attacker to contaminate the product. 07-Jun-2019