Question

Under which HACCP principal should managers establish minimum or maximum standards that must be met to prevent a hazard?

Answer 1

Managers should establish minimum or maximum standards to prevent hazards under the Hazard Analysis and Critical Control Point (HACCP) principle.

Step-by-step explanation:

Managers should establish minimum or maximum standards to prevent hazards under the Hazard Analysis and Critical Control Point (HACCP) principle.

HACCP is a systematic approach to identifying and controlling potential hazards in food production. It involves analyzing every step in the food production process, determining critical control points, and establishing standards to ensure the safety of the food.

For example, in a food processing plant, managers may establish a maximum temperature limit for cooking to prevent the growth of harmful bacteria. This limit acts as a control measure to ensure that the food is safe to consume.