Q.1
Read the following statements regarding Hazard analysis and critical control points (HACCP)
(A) . Originally developed jointly by the National Aeronautics and Space Administration (NASA), and the U.S. Food and Drug
Administration (USDA)
(B) . Developed to produce foods with high assurance of safety for use in the space program
(C) . HACCP helps to produce safe food only for astronauts and not practicable for other consumers.
(D) . Only suitable for fruit and vegetable products and not for others, including meat and poultry products
(E) . It has two components: 1). To find hazards associated with production and processing. 2). To find critical control points
(cep)
Choose the correct answer from the options given below:
- Hazard Analysis and Critical Control Points (HACCP):
- Statement (B) is correct: HACCP was originally created in the late 1950s/1960s by the Pillsbury Company, NASA, and the U.S. Army Natick Laboratories to ensure $100\%$ microbiological food safety for astronauts on space missions.
- Statement (E) is correct: The foundational principle of HACCP consists of two core components: conducting a hazard analysis to identify biological, chemical, and physical hazards, and identifying Critical Control Points (CCPs) to prevent, eliminate, or reduce them to acceptable levels.
- Statement (A) is incorrect: USDA and FDA adopted HACCP decades later into food safety regulations, but did not co-develop it with NASA initially.
- Statement (C) and (D) are incorrect: HACCP is globally implemented across all food sectors, including meat, poultry, seafood, dairy, and beverage industries.
- Conclusion: Statements (B) and (E) are correct (Option 2).
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