Question

HACCP is a systematic preventative approach to food safety that identifies physical, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.___________

Answer 1

Answer:

Hazard analysis and critical control points

Explanation:

Hazard analysis and critical control points or HACCP is a management system. By this system food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.