What is HACCP, and why is it important?


All food producers must employ a Hazard Analysis Critical Control Point (HACCP) plan to help prevent foodborne illnesses at their source. Each slaughterhouse, producer, packer, distributor, and transporter of susceptible foods must identify "critical control points" in its procedures that pose a risk of food contamination and then devise and implement verifiable ways to eliminate or minimize the risk. The HACCP system is important because it has proved a remarkable success. Salmonella contamination of U.S. poultry, eggs, ground beef, and pork has been greatly reduced, and E. coli infection from meats has dropped dramatically.

Nutritional Science

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Fill in the blank with correct word

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Which of the following individuals is most likely to possess the least amount of nutrition training?

a. Dietetic technician b. Registered dietician c. Certified nutritionist d. Dietetic technician, registered

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Boiling vegetables is a good way to enhance the availability of essential vitamins to the body

Indicate whether the statement is true or false

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Prolactin is a hormone that _____

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