Question

(a) HACCP ensures food safety by identifying hazards. Give its full form.
(b) Describe four levels of food standards.

Hint:

HACCP focuses on identifying and controlling food safety hazards at critical points during food production and processing.

Answer 1

Step 1: Full form of HACCP.
HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach used in food safety management to identify, evaluate, and control potential hazards that may occur during food production, processing, and handling. The system focuses on preventing food safety problems rather than detecting them after they occur.
Step 2: Levels of Food Standards.
Food standards are established at different levels to ensure the safety, quality, and uniformity of food products. Four important levels of food standards are:
1. International Level:
These standards are developed by international organisations such as the Codex Alimentarius Commission (CAC). They help regulate food trade between countries and ensure global food safety.
2. National Level:
National food standards are set by governments to regulate food production, processing, and distribution within a country. In India, the Food Safety and Standards Authority of India (FSSAI) is responsible for setting and enforcing these standards.
3. Regional Level:
Regional standards are established by groups of neighbouring countries or economic communities to maintain uniform food regulations within a specific region.
4. Local or Industry Level:
At this level, individual industries or organisations develop their own standards and quality control systems to ensure that their products meet safety and quality requirements.
Step 3: Conclusion.
Thus, HACCP is an important food safety system, and food standards are maintained at international, national, regional, and local levels to ensure the quality and safety of food products.