HACCPQuestion 170 of 240
In most restaurant kitchens, which step is a critical control point because bacteria can be destroyed there?
a.Plating the food
b.Writing the daily specials
c.Taking the customer's order
d.Cooking
Explanation
Cooking is a critical control point because reaching the correct internal temperature destroys the bacteria that cause illness. Plating, ordering, and writing specials are not steps where a hazard is controlled.
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