HACCPQuestion 163 of 240
A critical control point (CCP) is best described as a step where:
a.Staff take their scheduled breaks
b.Control is essential to prevent or eliminate a hazard
c.Food is delivered to the loading dock
d.The menu is planned each week
Explanation
A critical control point is a step in the flow of food where control is essential to prevent, eliminate, or reduce a hazard to a safe level, such as cooking or cooling. Delivery, menu planning, and breaks are not points where a hazard is controlled.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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