HACCP (Hazard Analysis Critical Control
Point) Questions With Solutions
Water used for preparation of the foods
Codex Alimentarius Commission food hygiene should cover all of these elements
throughout the supply chain
Primary Production environmental hygiene, hygienic production, handling storage &
transport, cleaning, maintenance and personnel hygiene)
Establishment design and facilities (location, premises and rooms, equipment, facilities)
Control of operation food hazards, hygiene control systems, incoming materials,
packaging, water, management & supervision, documentation & records, recall procedures
Establishment maintenance and sanitation (maintenance & cleaning, cleaning
programmes, pest control systems, waste management, monitoring effectiveness)
Point) Questions With Solutions
Water used for preparation of the foods
Codex Alimentarius Commission food hygiene should cover all of these elements
throughout the supply chain
Primary Production environmental hygiene, hygienic production, handling storage &
transport, cleaning, maintenance and personnel hygiene)
Establishment design and facilities (location, premises and rooms, equipment, facilities)
Control of operation food hazards, hygiene control systems, incoming materials,
packaging, water, management & supervision, documentation & records, recall procedures
Establishment maintenance and sanitation (maintenance & cleaning, cleaning
programmes, pest control systems, waste management, monitoring effectiveness)
