Sachchade foods QA QC Executive Interview Questions and Answers

HACCP is a food safety management system that identifies and controls hazards.

• HACCP stands for Hazard Analysis and Critical Control Points

• It involves seven principles: Conduct a hazard analysis, Determine the critical control points (CCPs), Establish critical limits, Establish monitoring procedures, Establish corrective actions, Establish verification procedures, Establish record-keeping and documentation procedures

• Exa...read more

A food safety plan is a document that outlines the procedures and controls in place to ensure the safety of food products.

• Identifies potential hazards and outlines preventive measures

• Includes monitoring and verification procedures

• Establishes corrective actions in case of deviations

• Must be developed and implemented by food businesses

• Examples include HACCP and FSMA