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  • 91558-Chapter 2 - Sanitation & Food Safety - Activity

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    VENA LANDERO
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    Hazard Analysis and Critical Control Point (HACCP) is a food safety system that identifies potential food safety hazards and puts in place procedures to reduce or eliminate those hazards. HACCP is recommended for use in food establishments to help prevent foodborne illness through systematic hazard identification and control at critical points during food production. Improper food handling and inadequate cooking are major causes of foodborne illness, which can be acquired through consuming contaminated foods.

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    91558-CHAPTER 2 - SANITATION & FOOD SAFETY_ACTIVITY

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    Hazard Analysis and Critical Control Point (HACCP) is a food safety system that identifies potential food safety hazards and puts in place procedures to reduce or eliminate those hazards. HACCP is recommended for use in food establishments to help prevent foodborne illness through systematic hazard identification and control at critical points during food production. Improper food handling and inadequate cooking are major causes of foodborne illness, which can be acquired through consuming contaminated foods.

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    © All Rights Reserved
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    6 views1 page

    91558-Chapter 2 - Sanitation & Food Safety - Activity

    Uploaded by

    VENA LANDERO
    Hazard Analysis and Critical Control Point (HACCP) is a food safety system that identifies potential food safety hazards and puts in place procedures to reduce or eliminate those hazards. HACCP is recommended for use in food establishments to help prevent foodborne illness through systematic hazard identification and control at critical points during food production. Improper food handling and inadequate cooking are major causes of foodborne illness, which can be acquired through consuming contaminated foods.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    AC

    TIVI
    1. What are the different principles of
    HACCP?
    2. Why are they recommended for use
    in food establishments?

    TY:
    3. What is the major cause of food
    illnesses? How could food-related
    disease
    4. be acquired from food?
    5. What are the effects of temperature
    in food preparation?
    6. Why is personal hygiene important in
    food safety?

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