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Explain the relevance of critical limits in the control of food process hazards.
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- Explain safeguards to prevent harmful pesticide residues on food.In or eliminate food safety hazards or reduce it to an acceptable level. HACCP, a critical control point (CCP) is an essential step at which control can be applied to prevent. Identify the possible CCP during the manufacture of the following products: Pasteurized milk Frozen cooked beef patties Roasted chickenCite examples of food products that is suitable for specific canning methods. Identify its canning methods/ techniques
- a.) Food quality related the concepts of: b.) Food safety dictates that:Explain the two methods currently used to detect unsafe food industry practices.Identify chemical reactions involved in food preparation and preservation. Explain how these processes impact life and the environment. Discuss how their rates can be controlled to either enhance their beneficial effects or lessen their adverse effects.
- Please help In many respects food and beverage is more difficult than control system in use in other industries. viewpoint of food and beverage control, list and explain briefly problems that normally arise.The order of additives on a product label is by: a. caloric index b. production expense c. prevalence in the product d. toxicity levelAnswer the following questions below: 1. What do you think is the importance of establishing HACCP system? Discuss extensively! 2. What is/are the role/s of microorganisms in food production? Explain and discuss extensively!