ANSC 107 Exam 2 TAMU Study Guide Questions and Answers 100% Solved

ANSC 107 Exam 2 TAMU Study Guide Questions and Answers 100% Solved Government's Role in Production - to regulate producers to provide a safe, wholesome, environmentally friendly product 1906 Food Safety Regulation - Meat Inspection Act 1957 Food Safety Regulation - Federal Meat Inspection Act and Poultry Products Inspection Act What is HACCP? - Hazard Analysis and Critical Control Points systematic preventative approach to food safety that identifies physical, chemical, and biological hazards in production processes 7 principles of HACCP - 1) conduct a hazard analysis identify critical control points establish critical limits establish ccp monitoring requirements establish corrective actions establish procedures for ensuring HACCP system is working carry out procedures