HACCPQuestion 161 of 240
What does the acronym HACCP stand for in a food protection plan?
a.Health And Contamination Control Program
b.Hazard Analysis and Critical Control Points
c.Hot And Cold Cooking Points
d.Health Academy Certified Cooking Plan
Explanation
HACCP stands for Hazard Analysis and Critical Control Points. It is a preventive system that identifies hazards in the flow of food and controls them at the steps where control is essential. The other choices are not the correct expansion of the acronym.
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Related questions on this topic
- Which is the FIRST of the seven HACCP principles?
- A critical control point (CCP) is best described as a step where:
- In the flow of food, which sequence is correct?
- A cook at a NYC deli sets the rule that chicken must reach 165°F. Which HACCP principle does setting that exact temperature represent?
- Checking the temperature of cooling soup every hour and writing it on a log is an example of which HACCP principle?
- A cook finds that reheated rice only reached 120°F. Continuing to heat it until it reaches 165°F is an example of:
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