HACCPQuestion 163 of 240
A critical control point (CCP) is best described as a step where:
a.Food is delivered to the loading dock
b.The menu is planned each week
c.Control is essential to prevent or eliminate a hazard
d.Staff take their scheduled breaks
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.
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