Q.78
In a food manufacturing industry, what preventive approach to food safety would you advocate, which calls for detecting
hazard at every step/stage in the food chain and defining measures for hazard(s) control?
- HACCP: Systematic Preventive Approach to Food Safety:
- Definition & Philosophy:
- Hazard Analysis Critical Control Point (HACCP) is a science-based, systematic preventive management system that identifies, evaluates, and controls biological, chemical, and physical hazards across all stages of food production.
- Key Principles:
- Conduct hazard analysis.
- Determine Critical Control Points (CCPs).
- Establish critical limits.
- Establish monitoring systems.
- Establish corrective actions.
6. Establish verification procedures.
7. Establish documentation and record keeping.- Moves food safety from retroactive end-product inspection to proactive in-line prevention.
- Conclusion: HACCP (Option 3).
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