Question
Give the correct sequence of steps involved in the HACCP system :
(a) Developing criteria for control and prevention
(b) Monitoring each critical control point
(c) Identifying critical control points
(d) Identifying and assessing hazards
(e) Taking immediate corrective action
The correct answer is
(d), (c), (a), (b) and (e)
HACCP System Steps Explained
The Hazard Analysis and Critical Control Points (HACCP) system provides a systematic approach to identifying and controlling food safety hazards. The correct sequence of the core steps involved is crucial for effective implementation.
Correct Sequence of HACCP Steps
The standard procedure for the HACCP system follows these key stages in order:
- (d) Identifying and assessing hazards: This initial step involves a thorough hazard analysis to identify potential biological, chemical, or physical hazards that could compromise food safety.
- (c) Identifying critical control points (CCPs): Based on the hazard analysis, specific points in the food production process where control is essential to prevent or eliminate a hazard are identified.
- (a) Developing criteria for control and prevention: For each CCP, critical limits are established. These are the maximum or minimum values (e.g., time, temperature, pH) that must be met to ensure the hazard is controlled.
- (b) Monitoring each critical control point: Procedures are put in place to regularly monitor the CCPs to ensure they remain within the established critical limits.
- (e) Taking immediate corrective action: If monitoring indicates that a CCP is not under control (i.e., critical limits are not met), immediate corrective actions must be implemented to rectify the situation and prevent unsafe food from reaching consumers.
Therefore, the correct sequence is (d), (c), (a), (b), and (e).
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Important Questions from Impact of Globalization on Indian Agriculture and Issues of Food Security
Which of the following statements regarding the National Food Security Act is incorrect?
- Give the right sequence for establishing HACCP :
(i) Establish critical points.
(ii) Establish the correct action.
(iii) Identify the critical control point.
(iv) Establish effective record keeping.
(v) Identify hazard and assess the severity and risk.
(vi) Establish procedure to verify that system.
(vii) Establish procedure to monitor CCP.
code : - Match the items in List I with List II :
List - I List - II (a) FIFO (i) Service (b) NOC (ii) Food safety (c) MUF (iii) Personnel (d) QWL (iv) Production (e) CCP (v) Store (f) SOP (vi) Accounting (vii) Purchase
code : - Expanded form of FSSAI is :
- Give the correct sequence of steps involved in the process of receiving the supplies in a food service establishment :
(a) Quality of ingredients are checked with specifications given to supplier
(b) Counts, weights or volume are checked to tally with amounts of various items on the delivery note.
(c) Unacceptable items are returned with the person executing the delivery along with a note on delivery challan stating the items returned.
(d) Delivery note is checked with copy of the order placed
(e) Delivery challan is countersigned by the receiving authority and the deliverer of supplies
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