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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It is a point, step or procedure at which control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
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When bacteria starts to grow uncontrollably on food
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The point when steam starts to rise from food being cooked.
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The point when food handlers must start to make administrative records in the HACCP system.
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Detailed explanation-1: -Critical control points are located at any step where hazards can be either prevented, eliminated, or reduced to acceptable levels. Examples of CCPs may include: thermal processing, chilling, testing ingredients for chemical residues, product formulation control, and testing product for metal contaminants.
Detailed explanation-2: -A: A control measure is an action or procedure that will reduce, prevent or eliminate a potential hazard. A critical control point is a step at which a control measure is applied. A critical limit is a maximum and/or minimum value for controlling a chemical, biological or physical parameter.
Detailed explanation-3: -HACCP is a food safety system designed to identify and control hazards * that may occur in the food production process. The HACCP approach focuses on preventing potential problems that are critical to food safety known as ‘critical control points’ (CCP) through monitoring and controlling each step of the process.
Detailed explanation-4: -Conduct a hazardous analysis. Determine Critical Control Points (CCP’s) Establish Critical Limits. Establish Monitoring Procedures. Establish Corrective Actions. Establish verification procedures. Establish record-keeping and documentation procedures.