The goal of _____ is to produce a product that is as pathogen free as possible and then to store it in a way that does not allow pathogenic growth.
A)Fight Bac!
B)the WHO
C)the CDC
D)HACCP

Question

The goal of _____ is to produce a product that is as pathogen free as possible and then to store it in a way that does not allow pathogenic growth. 
A)Fight Bac!
B)the WHO
C)the CDC
D)HACCP

Quizplus · Accepted Answer

HACCP (Hazard Analysis and Critical Control Points) is a system that focuses on identifying potential hazards in the food production process and implementing controls to prevent or minimize them. This includes measures to prevent the growth of pathogens and ensure proper storage to minimize the risk of contamination. Fight Bac! is a food safety campaign aimed at educating consumers on safe food handling practices, while the WHO (World Health Organization) and CDC (Centers for Disease Control and Prevention) are organizations that provide guidelines and research on food safety and public health. While they are important in promoting a safe food supply, they are not directly involved in the production or storage of food products.

The Goal of _____ Is to Produce a Product That