HACCP

Question 1

is a systematic approach to food safety that focuses on identifying, evaluating, and controlling hazards throughout the food production process.

Answer 1

HACCP

Question 2

HACCP hazards refer to the potential dangers in food production that can harm consumers. These hazards are categorized into three main types:

Answer 2

1. Biological hazards
2. chemical hazards
3. physical hazards

Question 3

refer to the potential dangers in food production that can harm consumers.

Answer 3

HACCP hazards

Question 4

These are caused by microorganisms that can lead to foodborne illnesses.

Answer 4

Biological hazards

Question 5

These involve harmful substances that can contaminate food during processing or handling.

Answer 5

Chemical hazards

Question 6

These are foreign objects that can injure consumers if ingested.

Answer 6

Physical hazards

Question 7

The HACCP (Hazard Analysis and Critical Control Points) system was developed in the _____

Answer 7

1960’s by NASA in collaboration with Pillsbury and the U.S ARMY Laboratories