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What is HACCP system for ?

What is HACCP system for ? Correct Answer A systematic analysis of all steps and regular monitoring of the control points

HACCP system is for a systematic analysis of all steps and regular monitoring of the control points.

Additional Information HACCP or Hazard Analysis Critical Control Point

  • ​HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
  • HACCP is one of the major tools for Critical Control Point systems.
  • It is an approach to food manufacture and storage in which raw materials and each individual step in a process are considered in detail and evaluated for their potential to contribute to the development of pathogenic microorganisms or other food hazards.

Seven steps 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. Establish record-keeping procedures

Related Questions

HACCP is a preventive programme for hygienic control and food safety. Arrange the following steps of the HACCP system intheir correct sequence.
1. Identifying critical control points.
2. Monitoring each critical control point.
3. Developing criteria for control and prevention.
4. Identification and assessment of hazards.
5. Taking immediate corrective action.
Give the correct sequence of steps involved in the HACCP system.
1. Developing criteria for control and prevention.
2. Monitoring each critical control point.
3. Identifying critical control points.
4. Identifying and assessing hazards.
5. Taking immediate corrective action.
Give the right sequence for establishing HACCP.
1. Establish the critical points.
2. Establish the correct action.
3. Identify the critical control point.
4. Establish effective record keeping.
5. Identify hazard and assess the severity and risk.
6. Establish procedure to verify that system.
7. Establish procedure to monitor CCP.
Arrange the following steps of the HACCP system in the correct sequence.
1. Identifying critical control points.
2. Developing criteria for control and prevention.
3. Identification and assessment of hazards.
4. Taking corrective action.
5. Monitoring each critical control point.
Why is HACCP, a pre requisite and important to a food manufacture?
Which of the following statements about HACCP is not correct?
Verification involves being able to confirm that HACCP elements are working properly. Which of the following is NOT a method used for verification?
What is the full form of HACCP?
What does HACCP stand for?
According to HACCP, what is a receiving station?