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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Sifter Oversize Powder Inspection
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Pasteurization
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Metal Detector
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X-ray
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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: -CCP’s are usually practices/procedures which, when not done correctly, are the leading causes of foodborne illness outbreaks. Examples of critical control points include: cooking, cooling, re-heating, holding.
Detailed explanation-3: -A CCP is a point in a step or procedure at which a control is to be applied to prevent or eliminate a hazard or reduce it to an acceptable level. CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.