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Why is HACCP, a pre requisite and important to a food manufacture?

Why is HACCP, a pre requisite and important to a food manufacture? Correct Answer All of the above

HACCP stands for hazard analysis critical control point has two concepts-QUALITY CONTROL AND QUALITY ASSURANCE.HACCP is a part of quality assurance to assure that the product being manufactured is safe at every stage of processing. Also, it ensure that product is safe from the consumer's point of view.

Important Points

The prerequisite of HACCP are as follows-

1) Assemble the HACCP team

 2) Describe the food and its distribution 

3) Describe the intended use

4) Develop a flow diagram that describes a process

5) Verify the flow diagram

12 steps and seven principles of HACCP:

5 preliminary steps:

  1. Make a Food Safety Team
  2. Describe the product
  3. Identify its intended use
  4. Draw flow diagram
  5. Verify the flow diagram on site

 

7 principles of HACCP:

  1. Perform a hazard analysis
  2. Determine Critical Control Points (CCPs)
  3. Set critical limits 
  4. Establish a monitoring system 
  5. Establish corrective actions
  6. Establish verification procedures   
  7. stablish record-keeping procedures

Related Questions

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