Question:
Which of the following is the system that relies on process controls to minimize food safety risks in the dairy processing industry?
Which of the following is the system that relies on process controls to minimize food safety risks in the dairy processing industry?
Show Hint
HACCP is the global standard for preventative food safety.
It focuses on identifying and controlling hazards at critical points during processing rather than inspecting finished products.
It focuses on identifying and controlling hazards at critical points during processing rather than inspecting finished products.
Updated On: Jul 21, 2026
- Hazard analysis and critical control point
- Enterprise Resource Planning
- Transactions Allowed in a Linear Line Yards
- Supervisor control and digital analogue
Show Solution
Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Food safety management systems in the food and dairy industries aim to prevent biological, chemical, and physical hazards rather than relying solely on end-product testing.
Step 2: Detailed Explanation:
Let us analyze the given options:
- (B) Enterprise Resource Planning (ERP): This is a business management software used to manage day-to-day business operations like accounting, procurement, and supply chain.
- (C) and (D) are irrelevant phrases and do not represent safety systems.
- (A) Hazard Analysis and Critical Control Point (HACCP): This is a systematic, preventive approach to food safety.
HACCP identifies potential physical, chemical, and biological hazards at specific points (Critical Control Points, CCPs) during the manufacturing process.
By establishing continuous monitoring and corrective actions at these CCPs, the dairy processing industry can control and minimize food safety risks effectively.
Therefore, HACCP is the correct system.
Step 3: Final Answer:
The system that relies on process controls to minimize food safety risks is Hazard analysis and critical control point (HACCP).
Food safety management systems in the food and dairy industries aim to prevent biological, chemical, and physical hazards rather than relying solely on end-product testing.
Step 2: Detailed Explanation:
Let us analyze the given options:
- (B) Enterprise Resource Planning (ERP): This is a business management software used to manage day-to-day business operations like accounting, procurement, and supply chain.
- (C) and (D) are irrelevant phrases and do not represent safety systems.
- (A) Hazard Analysis and Critical Control Point (HACCP): This is a systematic, preventive approach to food safety.
HACCP identifies potential physical, chemical, and biological hazards at specific points (Critical Control Points, CCPs) during the manufacturing process.
By establishing continuous monitoring and corrective actions at these CCPs, the dairy processing industry can control and minimize food safety risks effectively.
Therefore, HACCP is the correct system.
Step 3: Final Answer:
The system that relies on process controls to minimize food safety risks is Hazard analysis and critical control point (HACCP).
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Food Safety Questions
- Which of the following is not used as sterilants for membranes ?
- Which of the following is a correct abbreviation for SCADA?
- Which of the following is a correct abbreviation for OPRP?
- Which of the following packaging forms is referred to as "3D packaging and food service article that is manufactured from an aqueous slurry of cellulosic fibres and formed into discrete products on screened moulds"?
- Which of the following packaging material with a thickness of about 0.2 millimeter is best suited for blister packaging?
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