NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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It is a point, step or procedure at which control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
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When bacteria starts to grow uncontrollably on food
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The point when steam starts to rise from food being cooked.
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The point when food handlers must start to make administrative records in the HACCP system.
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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: -A: A control measure is an action or procedure that will reduce, prevent or eliminate a potential hazard. A critical control point is a step at which a control measure is applied. A critical limit is a maximum and/or minimum value for controlling a chemical, biological or physical parameter.
Detailed explanation-3: -Conduct a hazardous analysis. Determine Critical Control Points (CCP’s) Establish Critical Limits. Establish Monitoring Procedures. Establish Corrective Actions. Establish verification procedures. Establish record-keeping and documentation procedures.