Question:
Implementation of procedures to verify that the plan is working effectively is which principle of HACCP?
Implementation of procedures to verify that the plan is working effectively is which principle of HACCP?
Show Hint
HACCP Principles: 1=Hazard Analysis, 2=CCPs, 3=Critical Limits, 4=Monitoring, 5=Corrective Action, 6=Verification, 7=Documentation.
Updated On: Sep 15, 2026
- 4th
- 5th
- 6th
- 7th
Show Solution
Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Hazard Analysis Critical Control Point (HACCP) is a systematic food safety methodology structured around 7 fundamental principles.
Step 2: Detailed Explanation:
The 7 codex HACCP principles in order are:
1. Conduct a hazard analysis
2. Determine the Critical Control Points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures (procedures to verify that the HACCP plan is working effectively)
7. Establish documentation and record-keeping procedures.
Step 3: Final Answer:
Thus, verification is the 6th principle of HACCP.
Hazard Analysis Critical Control Point (HACCP) is a systematic food safety methodology structured around 7 fundamental principles.
Step 2: Detailed Explanation:
The 7 codex HACCP principles in order are:
1. Conduct a hazard analysis
2. Determine the Critical Control Points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures (procedures to verify that the HACCP plan is working effectively)
7. Establish documentation and record-keeping procedures.
Step 3: Final Answer:
Thus, verification is the 6th principle of HACCP.
Was this answer helpful?
0
0
Top ICAR AIEEA Food Science and Technology Questions
- What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?
- Which conditions are favorable for the formation of acrylamide in foods?
Match List-I with List-II.
List-I (Chemical Compound) List-II (Source) (A) Inulin (I) Acacia tree (B) Sodium Alginate (II) Red algae (C) Gum arabica (III) Chicory root (D) Carrageenan (IV) Brown algae Choose the correct answer from the options given below.
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below:
View More Questions
Top ICAR AIEEA Food Safety Questions
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - HACCP principles were introduced by which of the following organizations?
- --------- is a spanish wine, matured at high temperature by placing the filled barrels for 3 to 4 months.
- The fermented fish product called Ngari is from _______
- Vibrio parahaemolyticus can grow in _______ NaCl.
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions