FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -A critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. The HACCP team will use a CCP decision tree to help identify the critical control points in the process.
Detailed explanation-2: -A critical control point is any step in which hazards can be prevented, eliminated or reduced to acceptable levels. CCP’s are usually practices/procedures which, when not done correctly, are the leading causes of foodborne illness outbreaks.
Detailed explanation-3: -Low-temperature storage-to control the growth of many microbiological pathogens, low-temperature or cold storage is one of the best critical control point examples.
Detailed explanation-4: -HACCP is the foundation of all modern food safety management programs. As a systematic approach to preventing contamination hazards, HACCP shifts the focus of food safety from reactive control measures to proactive ones.