NUTRITION
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: -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. HACCP applies science-based controls from raw materials to finished product.