Re: QUIZ No. 71 : HACCP QUIZ
- --- In firstname.lastname@example.org, "anant dave" <swaraj177@...> wrote:
> friends we are already aware about the systems caled HACCP.....
> what are the pre requsites for HACCP ?
> what is an hazard.....?
> if u have that basic back ground...... try this
> when a food is alergic to an individual..... what kind of hazard
> it pose to the consumer ?Hello Anant,
> how do u classify allergenicity as an hazard in HACCP
HACCP as we all know, Hazard Ananlysis and Critical Control Point.
Hazard is defined as presence of chemical, physical,
microbiological any any thing which create health hazard to the
consumer, i.e., it creates an general perception about a product that
this product is bad, once a consumer got something inside that
particular product like, hair of animal or man, certain bad or foul
smell, or found a particle that is not desirable in that particular
product. A person get a hair when he enjoying icecream, if that
person is sensitive, then he starts vomiting or just throw away the
ice-cream. Next time he never buy ice-cream, if he buy then only
after carefull examination.
In HACCP we all try to minimize this incidents that it will never be
happen in Future by proper modifying the whole product processing and
manufacturing line. We make critical control points in the product
manufacturing line where hazard may occur.
OK BUY for Now.
Anant, I will submit my thesis in this week.
OK Get back to me.
- hai frndzregarding haccpto identify a ccp there is a method called OSROSR stands for ;Occurence, Severity and RiskOccurence is nothing but the number of times the hazard occurs, may be once in a week, or a month etc.,Severity means the effect of hazard on the consumer i.e., will he affected for a month or a week or deathand risk is the product of both O and Swith regardsv.karthikeyan
anant dave <swaraj177@...> wrote:friends we are already aware about the systems caled HACCP.....
what are the pre requsites for HACCP ?
what is an hazard.....?
if u have that basic back ground...... try this
when a food is alergic to an individual.. ... what kind of hazard does
it pose to the consumer ?
how do u classify allergenicity as an hazard in HACCP
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A software called eHACCP Ò-by Food Design, classify hazards categories as:
Food Safety (P, Q, B or A)
Hygiene (i.e. hair)
Quality Perceived by consumer (i.e. viscosity, texture, flavor)
Caroline Takita Levy
Faculdade de Engenharia de AlimentosUniversidade Estadual de Campinas- UNICAMP