Final answer:
The HACCP system addresses the principles of Hazard Analysis and Critical Control Points (HACCP). This system is designed to prevent food safety problems rather than detect them after they have occurred. The principles of HACCP involve conducting a hazard analysis, establishing critical control points, monitoring procedures, and maintaining records.
Step-by-step explanation:
The HACCP system addresses the principles of Hazard Analysis and Critical Control Points (HACCP). This system is designed to prevent food safety problems rather than detect them after they have occurred. The principles of HACCP involve conducting a hazard analysis to identify potential hazards, establishing critical control points (CCPs) where those hazards can be controlled, monitoring and establishing procedures to ensure control at each CCP, and maintaining records to demonstrate the system is working effectively.
The HACCP principles help identify and control hazards that may occur at any stage of food production, from raw material to final product. For example, in the context of updating their HACCP system, Linda and Chef Jean may need to consider hazards related to food handling, cooking temperatures, cross-contamination, and allergen management. This could involve implementing procedures such as proper handwashing and personal hygiene practices (B), ensuring healthy and safe cooking practices (C), and managing allergens through proper labeling and prevention of cross-contact (D).