(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.
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Understanding HACCP Sequence Establishment
Establishing a Hazard Analysis and Critical Control Points (HACCP) system involves a specific sequence of steps to ensure food safety. The correct order ensures that hazards are identified, controlled, and monitored effectively.
HACCP Steps Sequence
The recommended sequence for establishing HACCP, based on the provided options, is as follows:
- (v) Identify hazard and assess the severity and risk: Begin by identifying potential food safety hazards (biological, chemical, physical) and evaluating their severity and the risk they pose.
- (iii) Identify the critical control point (CCP): Determine the specific points in the process where control is essential to prevent or eliminate a hazard.
- (i) Establish critical points: Define the critical limits for each identified CCP. These are the maximum or minimum values that must be met to prevent or eliminate a hazard.
- (vii) Establish procedure to monitor CCP: Develop methods and a schedule for monitoring the CCPs to ensure they remain under control.
- (ii) Establish the correct action: Plan the corrective actions to be taken if monitoring indicates that a CCP is not under control.
- (iv) Establish effective record keeping: Implement procedures for maintaining records of all HACCP activities, including monitoring results and corrective actions taken.
- (vi) Establish procedure to verify that system: Put in place procedures to verify that the HACCP system is functioning as planned and is effective.
Therefore, the correct sequence is (v), (iii), (i), (vii), (ii), (iv), (vi).
Important Questions from Impact of Globalization on Indian Agriculture and Issues of Food Security
- 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 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 - 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 The National Food Security Act was passed in which of the following years?
