Final answer:
The sensation of heat when consuming capsaicin is due to its interaction with protein receptors that also respond to warmth. HACCP's verification procedures are crucial for ensuring a plan's effective implementation. Hair is considered a physical, not chemical, hazard in food safety.
Step-by-step explanation:
The chemical feeling factor related to consuming capsaicin is known as heat. This sensation of heat is not due to capsaicin containing heat or being corrosive, but because capsaicin binds to protein receptors in the mouth and throat, which are the same receptors that respond to actual warm temperature, triggering the perception of heat. Capsaicin, found in peppers, contains phenol, ether, amide, and alkene functional groups, which contribute to this effect.
The HACCP principle that ensures the proper implementation of a HACCP plan is the establishment of verification procedures. These are the steps that determine whether all the HACCP plan requirements are being followed and are effective in ensuring food safety.
Regarding chemical hazards associated with illnesses or injuries, hair is not a chemical hazard, but rather a physical contaminant in food products. Chemical hazards typically include substances such as plant toxins, antibiotics, cleaners, and allergens, which can lead to food poisoning or other health concerns.