Management & HACCPQuestion 266 of 320
In a HACCP-based system, what best defines a critical control point (CCP)?
a.Any step where an employee touches the food
b.The most expensive ingredient in a recipe
c.The busiest station during peak service
d.A point where a control can be applied to prevent, eliminate, or reduce a hazard to a safe level
Explanation
A critical control point is a step where control is essential and can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level, such as a cook step that destroys pathogens. Not every step is a CCP; only those where losing control would let a hazard reach the customer. Cost or busyness has nothing to do with it.
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