HNSC 1200 Lecture Notes - Lecture 15: Hazard Analysis, Barbecue, Hazard Analysis And Critical Control Points

• School: University of Manitoba
• Department: Human Nutritional Sciences
• Course: HNSC 1200
• Professor: Snehil Dua

Document Summary

Describe what haccp is and the three reasons it was developed . Proper food handling is important at each stage of food production. A hazard analysis critical control point (haccp) plan can help food produces and processors prevent food borne illness. See figure 12. 1: flow of food safety: from farm to table lomoar cp sd. Haccp was initially developed in the usa to ensure safety of foods to be used in the space program. It is a preventive system that significantly reduces production of unsafe food products. It is food safety protocols involving the manufacturing environment, food handling personnel equipment and food itself that food processors and manufactures follow, which is based on risk assessment and the identification of critical control points. Critical control points are points during the food production process that need to be controlled to ensure the safety of the food product. Identify hazards that could occur to foods during their preparation.