Answer to Question 1
Food safety at home or in a restaurant is assessed by:
1 . Hand washing
2 . Sanitation of the cooking surfaces and utensils
3 . Keeping uncooked meat separate from salads, etc.
4 . Correct thawing technique
5 . Cooking to adequate temperature to destroy pathogens
Answer to Question 2
HACCP is based on the following seven principles:
Principle 1: A hazard analysis is done identifying where problems may exist and actions to be taken to remedy the problems.
Principle 2: Identify the critical control points (CCPs)(in 1 above) that are critical for the safety of the products.
Principle 3: Establish critical limits that define the difference between a safe and unsafe product.
Principle 4: Establish a system to monitor control of CCP.
Principle 5: Establish corrective actions to be taken when a CCP is not under control.
Principle 6: Establish procedures to verify that the HACCP system is working correctly.
Principle 7: Establish documentation for all processes and steps.
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