Question:
Which Food Safety Management System involves identification of hazards, assessment of chances of occurrence of hazards during each step /stage in the food chain and defining measures for hazard(s) control?
Which Food Safety Management System involves identification of hazards, assessment of chances of occurrence of hazards during each step /stage in the food chain and defining measures for hazard(s) control?
Show Hint
The name of this approach starts with Hazard Analysis.
Updated On: Oct 1, 2026
- GMP
- GHP
- ISO
- HACCP
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Question:
The question describes a system that finds hazards, estimates how likely they are at each stage of the food chain, and sets controls. We must name this system.
Step 2: Key Idea:
HACCP stands for Hazard Analysis and Critical Control Points. It studies raw materials and every step of a process in detail. It checks how each step could add harmful micro organisms or other food hazards, and then sets control measures.
Step 3: Check Option 1: GMP:
Good Manufacturing Practices are general rules for clean and safe production, such as hygiene and plant layout. They are basic conditions, not a step wise hazard analysis. So it is wrong.
Step 4: Check Option 2: GHP:
Good Hygiene Practices are basic hygiene rules for handling food. They do not assess the chance of each hazard at each stage. So it is wrong.
Step 5: Check Option 3: ISO:
ISO is an organisation that makes standards. It is not itself a hazard control system. So it is wrong.
Step 6: Check Option 4: HACCP:
The description matches HACCP exactly, as the passage also says. So it is correct.
Final Answer:
The system described is HACCP, which is option 4. \[ \boxed{4} \]
The question describes a system that finds hazards, estimates how likely they are at each stage of the food chain, and sets controls. We must name this system.
Step 2: Key Idea:
HACCP stands for Hazard Analysis and Critical Control Points. It studies raw materials and every step of a process in detail. It checks how each step could add harmful micro organisms or other food hazards, and then sets control measures.
Step 3: Check Option 1: GMP:
Good Manufacturing Practices are general rules for clean and safe production, such as hygiene and plant layout. They are basic conditions, not a step wise hazard analysis. So it is wrong.
Step 4: Check Option 2: GHP:
Good Hygiene Practices are basic hygiene rules for handling food. They do not assess the chance of each hazard at each stage. So it is wrong.
Step 5: Check Option 3: ISO:
ISO is an organisation that makes standards. It is not itself a hazard control system. So it is wrong.
Step 6: Check Option 4: HACCP:
The description matches HACCP exactly, as the passage also says. So it is correct.
Final Answer:
The system described is HACCP, which is option 4. \[ \boxed{4} \]
Was this answer helpful?
0
0
Top CUET Home Science Questions
- Which of the following Food Safety Management System indicate a comprehensive approach from the farm to the store or consumer to identify potential sources of risk of contamination and steps taken to minimise the risk?
- What type of food service system involves preparation of food centrally at one place but is distributed to several remote areas for final preparation and service?
- Read the following passage carefully and answer the question.
Proportion: Proportion concerns the relation of one part of an object to another. A good design does not permit easy dissection. The elements are so skilfully blended that where one leaves off and the other one begins is not really apparent. This relationship is created in size, colour, shape and texture. All these need to be pleasingly related to each other and to the whole. This is generally based on the proportion of golden mean which is represented by ratios like 3:5:8 to 5:8:13 and so on. The smaller part 3 has the same relationship to the larger part 5 has to the whole 8.The garment is horizontally divided into 3:5, 5:8 or 8:13 section. These sections appear at the waist line, yoke and hamline. A dress appears pleasing if the blouse, skirt and total body represents the ratio of 3:5:8.
For example, in a skirt and blouse dress, the blouse represents 3, the skirt should represent 5, and combined effect represents 8; similarly in a shirt-pant dress, the shirt should represent 5 and pant should represent 8 and combine effect created is 13. - Read the following passage carefully and answer the following question.
Organisations consist of positions that have to be staffed. The organisation charts shows the title of each supervisor's position and by means of connecting lines who is accountable to whom, who has authority for each area and who is expected to communicate with whom. Job analysis is the procedure through which you determine the duties of company's position and the characteristics of the people to hire for them. Job analysis produces information for writing job descriptions (a list of what the job entails) and job (or person) specifications (what kind of people to hire for the job). Virtually every personnel-related action including interviewing applicants, training and appraising employees requires knowing what the job entails and what human traits one needs to do the job well. - In which year, Government of India announced the setting up of mega food processing parks for boosting food processing industry in India ?
View More Questions
Top CUET Food Safety Management Systems Questions
- Which of the following Food Safety Management System indicate a comprehensive approach from the farm to the store or consumer to identify potential sources of risk of contamination and steps taken to minimise the risk?
- What type of food service system involves preparation of food centrally at one place but is distributed to several remote areas for final preparation and service?
- Which of the following is NOT a characteristic feature of HACCP ?
- Food service industry may also be referred to as ________
- An approach to food manufacture and storage in which raw materials and each individual steps in a specific process are considered in detail and evaluated for its potential to contribute to development of pathogenic micro organisms or other food hazards, is a part of which Food safety Management System ?
View More Questions
Top CUET Questions
Select the statements that are CORRECT regarding patterns of biodiversity.
(A) Species diversity increases as we move away from the equator towards the poles(B) The tropical Amazon rain forest in South America has the greatest biodiversity on earth.(C) There is more solar energy available in the temperate region than tropics.(D) Tropical environments are less seasonal relatively more constant and predictableWhich of the following hormone is not produced by placenta ?
- Individuals with karyotype of 44+XXY having overall masculine development with few feminine development like Gynaecomastia has _______ chromosomal disorder.
- Match List - I with List - II.Choose the correct answer from the options given below :
List - I
List - II
A Streptokinase I Blood-Cholestrol lowering agents B Cyclosporin II Clot Buster C Statins III Propionibacterium sharmanii D Swiss Cheese IV Immuno suppressive agent Which of the following option determines percolation and water holding capacity of soils ?
View More Questions