PLEASE HELP Question #7
Dropdown
Choose the term that best matches the description given.
a management system in which 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
Question #8
Drop down
Choose the term that best matches the description given.
multi-disciplinary and including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; may need assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process
Answer options in picture

1. HACCP.

2. The HACCP Team.

Explanation:

HACCP is an acronym for Hazard Analysis Critical Control Point.

1. HACCP: it is a management system in which 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. It is recognized internationally as a method used for the identification and management of risks (hazards) that are related to food safety. Therefore, it is designed to be used in all aspects of the food industry such as growing, harvesting, processing, distribution, and consumption.

2. The HACCP Team: multi-disciplinary and including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; may need assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process. These group of people (team) are saddled with the responsibility of developing, implementing and maintaining the Hazard Analysis Critical Control Point (HACCP) plan or system.