Hazard Analysis based on the picture Below, using 7 principles of HACCP

Hazard Analysis based on the picture Below, using 7 principles of HACCP

Please answers it by principle and (150 wordss per principle).**

WHAT ARE THE 7 BASIC PRINCIPLES OF HACCP? 1 CONDUCT A HAZARD ANALYSIS Firstly, identify and do a risk analysis. You or your HACCP team must recognize where there is a chance of hazard and list them out. 2 IDENTIFY THE CRITICAL CONTROL POINTS A critical control point (CCP) is the process to find and take necessary prevention measures. A CCP may manage more than one food safety hazard. ESTABLISH CRITICAL LIMITS After identifying the CCP, you need to establish the critical limits for it. Critical limits are the range of maximum and minimum biological, chemical, or physical factors at a CCP that must be controlled. 4 MONITOR CCP Monitoring requires planning and sequential observation done to see all the CCP is under control. It checks the established critical limits for each CCP and measures if it is working correctly en ESTABLISH CORRECTIVE ACTION Even with critical limits and food safety management in process, problems can occur at any time, which can cause a health hazard. When any kind of problem occurs, or there is a deviation in critical limits, you have to take corrective action for it. VERIFICATION Verify all the activities that are in place to prevent hazards are working properly and doing their work. You have to determine if your HACCP system is working according to the plan. N DOCUMENTATION The final principle is to record everything of the HACCP food safety management system and to keep records of all procedures. TRAINING EXPRESS