NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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hazard analysis
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record keeping
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Identify critical control point
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Establish corrective actions
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Detailed explanation-1: -These seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures.
Detailed explanation-2: -Principle 7 of HACCP requires accurate records to be kept for each stage of the food safety system. This documentation should verify that the controls in place are working as planned. Types of documentation that support a HACCP plan include: Details of the hazard analysis.
Detailed explanation-3: -Record keeping is the seventh principle of a Hazard Analysis Critical Control Point (HACCP) system. Records are documents that provide an accurate history of the food and its manufacturing process. They provide evidence that the PCP is implemented and working effectively.