The fourth HACCP principle (monitoring) can be used to eliminate contaminants such as bacteria, from your kitchen by using a cleaned and sanitized thermometer to check the temperature of food products.
What is HACCP?
HACCP is an abbreviation for Hazard Analysis Critical Control Point and it can be defined as a management system which is used to ensure food safety, specifically through the analysis and control of the following:
- Biological, physical, and chemical hazards during raw material production.
- Procurement and handling of food equipment.
- Manufacturing, distribution, and consumption of the finished food product.
The seven principles of HACCP.
The seven (7) principles of HACCP (Hazard Analysis Critical Control Point) include the following:
- Hazard analysis
- CCP identification
- Establishing critical limits
- Monitoring procedures
- Corrective actions
- Verification procedures
- Record-keeping and documentation.
In this scenario, the fourth HACCP principle (monitoring) can be used to eliminate contaminants such as bacteria, from your kitchen by using a cleaned and sanitized thermometer to check the temperature of food products.
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