name and give an example of any 3 of the 7 steps of haccp\nfor the toolbar, press alt+f10 (pc) or alt+fn+f10…

name and give an example of any 3 of the 7 steps of haccp\nfor the toolbar, press alt+f10 (pc) or alt+fn+f10 (mac).

name and give an example of any 3 of the 7 steps of haccp\nfor the toolbar, press alt+f10 (pc) or alt+fn+f10 (mac).

Answer

Brief Explanations:

  1. Conduct a Hazard Analysis: Identify potential biological, chemical, or physical hazards in a food process, then evaluate their severity and likelihood.
  2. Determine Critical Control Points (CCPs): Pinpoint specific steps where a hazard can be prevented, eliminated, or reduced to safe levels.
  3. Establish Critical Limits: Set measurable criteria for each CCP to define safe operating parameters.

Answer:

  1. Conduct a Hazard Analysis: Example: For a raw chicken processing plant, identify salmonella (biological hazard) as a risk, and assess that improper cooking can lead to severe foodborne illness.
  2. Determine Critical Control Points (CCPs): Example: The cooking step for the raw chicken is a CCP, as it is the key step to kill salmonella.
  3. Establish Critical Limits: Example: Set a critical limit of cooking the chicken to an internal temperature of 75°C (165°F) for at least 15 seconds, which is proven to eliminate salmonella.