Answer: B. Hazard Analysis Critical Control Point system.
Explanation:
HACCP or Hazard Analysis Critical Control Point is a multi-step management system for food safety. It is addressed by the steps which involves the control and analysis of the chemical, physical and biological hazards which can affect production, manufacturing, handling, distribution and consumption of the processed food products. This reduces the risk in food processing.
B. Hazard Analysis Critical Control Point system is the correct answer.
Explanation:
Hazard Analysis Critical Control Point is a preventive protocol to food- safety from the biological, physical, chemical hazards in food production methods that make the finished food to be hazardous and designs means to decrease these risks to a harmless and safest level.
HACCP is the most useful and effective way to confirm that the foods are safe.
The use of Hazard Analysis Critical Control Points has reduced the foodborne disease.
Hazard Analysis Critical Control Points benefits:
Improves food quality and safety.
It helps to identify where the risks can be decreased and eliminated so that the customers do not become sick.
helps the body digest food. Bacteria in the GI tract, also called gut ffora or microbiome, help with digestion. Parts of the nervous and circulatory systems also play roles in the digestive process.
