FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
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Storage
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Cooling
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Cooking
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Reheating
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Explanation:
Detailed explanation-1: -Establish Monitoring Procedures If at any time a critical limit is not met, steps should be taken to make sure the food doesn’t get served. For example, if raw chicken isn’t cooked to 165 degrees F, then it needs to be reheated back up to 165 degrees F before it is served.
Detailed explanation-2: -Hazard Analysis Critical Control Points (HACCP)-Principle 5: Establish Corrective Actions. Under a properly implemented HACCP System, whenever a deviation from a critical limit (CL) for a critical control point (CCP) occurs, there shall be a corrective action. A deviation is a failure to meet a CL.
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