NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Determine sources of advice and support
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establish documentation and record keeping
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determine OHS and Hygiene standards
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establish quality standards
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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: -The HACCP principle of establishing record keeping procedures require that records such as CCP monitoring records, corrective action records and verification records must be reviewed on a routine basis. The HACCP team must comply with regulatory requirements for review of HACCP records.
Detailed explanation-3: -As a result, the 7 principles of HACCP identify those food production hygiene issues and take actions to prevent them. In this way, instead of inspecting finished products for the effects of these hazards, HACCP attempts to avoid hazards throughout the production process.
Detailed explanation-4: -Principle 4: Establish Monitoring Procedures The HACCP team will describe monitoring procedures for the measurement of the critical limit at each critical control point.