Respuesta :
These food production hygiene problems are identified by the HACCP 7 principles, and steps are taken to prevent them. In this method, as opposed to checking finished goods for these hazards.
Why is the HACCP process crucial?
By limiting the risks that might be present in food, a HACCP plan's implementation lowers the risks for consumers. additionally, it lessens the need to recall any goods that might have been tainted by processing of human error.
Who established HACCP?
Pillsbury first developed the HACCP concept in the 1960s to ensure crumb and pathogen-free food that has had extensive shelf life properties for spaceflight. It's the first pathogen monitoring but also measurement requirement imposed upon that food.
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