Which of the following parameters is covered under HACCP to address concerns regarding Food quality? [1].
A. Analysis and control of biological, chemical and physical hazards from raw material production.
B. Procurement and handling, manufacturing, and distribution.
C. Consumption of the finished product.
D. All of the above.
Answer:D
Which of the following parameters is covered under HACCP to address concerns regarding Food quality? [1].
A. Analysis and control of biological, chemical and physical hazards from raw material production. B. Procurement and handling, manufacturing, and distribution. C. Consumption of the finished product. D. All of the above.