Duplicate Question
The question on this page has been marked as a duplicate question.
Original Question
The seven HACCP principles 1. Principle 1. Conduct a hazard analysis for the following 3 hazards . Biological hazards . Chemica...Question
Questions
The seven HACCP principles
1. Principle 1. Conduct a hazard analysis for the following 3 hazards
. Biological hazards
. Chemical hazards
. physical hazard
The seven HACCP principles
1. Principle 1. Conduct a hazard analysis for the following 3 hazards
. Biological hazards
. Chemical hazards
. physical hazard
Answers
There are no human answers yet.
Answered by
GPT 3.5
2. Principle 2. Identify critical control points (CCPs) in the food production process where hazards can be controlled or eliminated.
3. Principle 3. Establish critical limits for each CCP to ensure control of hazards.
4. Principle 4. Monitor CCPs to ensure they are within the critical limits.
5. Principle 5. Establish corrective actions to be taken when monitoring indicates a CCP is not within the critical limits.
6. Principle 6. Establish procedures for verification to confirm the HACCP system is working effectively.
7. Principle 7. Establish documentation and record-keeping to demonstrate the HACCP system is being implemented and maintained.
3. Principle 3. Establish critical limits for each CCP to ensure control of hazards.
4. Principle 4. Monitor CCPs to ensure they are within the critical limits.
5. Principle 5. Establish corrective actions to be taken when monitoring indicates a CCP is not within the critical limits.
6. Principle 6. Establish procedures for verification to confirm the HACCP system is working effectively.
7. Principle 7. Establish documentation and record-keeping to demonstrate the HACCP system is being implemented and maintained.
Submit Your Answer
We prioritize human answers over AI answers.
If you are human, and you can answer this question, please submit your answer.