FOOD TECHNOLOGY

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FOOD QUALITY AND SAFETY

FOOD SAFETY HAZARDS AND RISKS

Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
Which of the following is the most important reason to monitor food safety procedures at key stages in the food process
A
To ensure the food still looks good enough to eat
B
To help inform the staff appraisal process
C
To ensure the food is kept within critical limits
D
To check staff are doing their job properly
Explanation: 

Detailed explanation-1: -Food Monitoring Protects Public Health Implementing temperature monitoring and best practices to prevent contamination allows foodservice businesses to track the history of each item and identify issues before they make anyone sick.

Detailed explanation-2: -4 steps to food safety cleaning-making sure your hands, surfaces and equipment are clean before, during and after cooking. cooking-making sure food is cooked throughout to kill harmful bacteria. chilling-making sure foods are stored at the correct temperature to prevent growth of harmful bacteria.

Detailed explanation-3: -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-4: -A critical control point is defined as a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

There is 1 question to complete.
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