INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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3
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5
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7
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9
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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: -Seven HACCP principles will be a part of your food safety plan, principles one to five are required, and principles six and seven are highly recommended: Identifying hazards, Accessing less risk.
Detailed explanation-3: -Verification is the principle which confirms that the HACCP plan if followed will produce safe food for the final consumer.
Detailed explanation-4: -The preventive approach of HACCP based procedures not only improves food safety management but also complements other quality management systems. The main benefits of HACCP based procedures are: Saves your business money in the long run. Avoids you poisoning your customers.