The goal of _____ is to produce a product that is as pathogen free as possible and then to store it in a way that does not allow pathogenic growth
A)Fight Bac!
B)the WHO
C)the CDC
D)HACCP

Question

Quizplus · Accepted Answer

HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that focuses on identifying and controlling potential hazards in food production. The goal of HACCP is to produce a safe and high-quality product by identifying critical control points in the production process where potential hazards can be eliminated or reduced to an acceptable level. This includes ensuring that the product is as pathogen-free as possible and then storing it in a way that prevents pathogenic growth. Fight Bac! is a food safety education program, the WHO (World Health Organization) and the CDC (Centers for Disease Control and Prevention) are public health organizations that provide guidance on food safety but do not directly manage or implement food safety management systems like HACCP.

The Goal of _____ Is to Produce a Product That