Question

What system is used by all food producers to help identify and/or prevent food contamination and foodborne disease?

Answer 1

The hazard analysis critical control point (HACCP) is a system used to identify specific hazards and also provides measures to control the hazards. This system is placed in order to ensure food safety. The HACCP system controls physical, chemical and biological hazards and has 7 main steps. If the additional steps are included, then there are 12 steps of the HACCP system.

Answer 2

The system used in identifying and preventing food contamination and food borne diseases by food producers is the Hazard Analysis Critical Control Points. The HACCP is responsible for measuring and testing food in checking whether they are at the safe level or could be at risk for consuming. They check the safety of the food with measures through physical hazard, biological and even chemical.