• The first principle of HACCP (Hazard Analysis and Critical Control Points) is to conduct a hazards analysis.
• This involves identifying biological, chemical, or physical hazards that could occur in the food production process and determining preventive measures to control those hazards.
• Subsequent principles include identifying critical control points, establishing critical limits, and developing a process flow diagram. (HACCP methodology)
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80 Mins English English25 Questions50 Marks20 Mins English English25 Questions25 Marks20 Mins EnglishISO was the first international standard for food safety management systems. The 1st and 2nd editions of ISO 22000 came respectively in
BIS works under which ministry?
Suggested Test Series
Suggested Test Series
ISO was the first international standard for food safety management systems. The 1st and 2nd editions of ISO 22000 came respectively in
BIS works under which ministry?
