What are the main elements of HACCP?
A. Identification & assessment of hazards: An appreciation of the type of contaminants in the product that could cause harm to the consumer and a detailed understanding of how these hazards could arise. B. Determination of Critical Control Points (CCPs): CCPs should be carefully chosen on the basis of the risk and severity of the hazard to be controlled and should be truly critical. C. Critical limits: Determination of criteria and specified limits or characteristics of a physical, chemical or biological hazard which ensure the product is safe and of acceptable quality. D. Monitoring of CCPs: The schedule of tests and observations recorded to report the status of a hazard at each critical control point in a production process to ensure that the hazards are kept below the critical limits. E. Corrective actions: Remedial measures, which are adopted, when a critical deficiency is assessed or when a critical limit is exceeded in the food manufacturing process. 4.If a firm owns a seafood pr
A. Identification & assessment of hazards: An appreciation of the type of contaminants in the product that could cause harm to the consumer and a detailed understanding of how these hazards could arise. B. Determination of Critical Control Points (CCPs): CCPs should be carefully chosen on the basis of the risk and severity of the hazard to be controlled and should be truly critical. C. Critical limits: Determination of criteria and specified limits or characteristics of a physical, chemical or biological hazard which ensure the product is safe and of acceptable quality. D. Monitoring of CCPs: The schedule of tests and observations recorded to report the status of a hazard at each critical control point in a production process to ensure that the hazards are kept below the critical limits. E. Corrective actions: Remedial measures, which are adopted, when a critical deficiency is assessed or when a critical limit is exceeded in the food manufacturing process. 4.If a firm owns a seafood pr
