The statement that a PIC must be able to state the 7 HACCP principles is false. HACCP is a system designed to prevent food safety problems and includes seven essential principles which are critical to its effective implementation in the food industry.
The statement PIC must be able to state the 7 HACCP principles is false. HACCP stands for Hazard Analysis and Critical Control Point, which is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes. This management system in the design and manufacturing of food is designed to prevent the occurrence of potential food safety problems.
The 7 HACCP principles are:
- 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.
It is important for anyone involved in the production, processing, or handling of food products to be familiar with and be able to implement these principles to ensure food safety.