NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The school’s cafeteria 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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Cooling
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Reheating
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Cooking
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Storage
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Explanation:
Detailed explanation-1: -Determine Critical Control Points (CCPs). In this step, you’ll determine which hazards identified in the first step can be controlled. For example, you could say that the meat will be cooked to a certain temperature to ensure it is safe to eat.
Detailed explanation-2: -Critical Control Point (CCP) A step at which control must be applied in order to prevent or eliminate a food safety hazard or reduce it to an acceptable level as it will not be removed at a later step.
Detailed explanation-3: -REHEATING (critical control point) Reheat beef stew to an internal temperature of 74°C (160°F) or hotter for at least 15 seconds within 2 hours – one time only (critical limit).
There is 1 question to complete.