List and briefly explain five (5) basic principles of quality assurance in food production, as indicated in the list below.

The image depicts workers handling fish, with one worker picking up fish from the floor and another placing fish into trays or crates. This suggests activities related to moving and organizing the product.

• F. Adequate supporting services (water, air, steam and ice). - Not directly shown.
• G. Transport and distribution of foodstuffs. - This implies external movement, not internal handling.
• H. Storage and handling. - This accurately describes the actions of moving and preparing fish, likely for storage or further processing.
• I. Identification and traceability. - No labels or tracking systems are visible.
• J. Recall. - This is about removing products, not initial handling.
• K. Process control. - While handling is part of a process, "process control" is broader and refers to monitoring and managing the process, not just the physical action.
• L. Conforming and non-conforming status indicators on products. - No indicators are visible.
• M. Supplier quality assurance. - This relates to external suppliers, not internal operations.
• N. Standard operating procedures and related records. - This refers to documentation, not the physical work.
• O. Auditing. - This is an inspection, not the physical handling.
• P. Training. - This is about instruction, not the work itself.

The most appropriate description for the activities shown in the image is Storage and handling.

The correct option is H.