Which element must a submitted HACCP plan spell out for every critical control point?
a.The retail price of the finished menu item at that step
b.The brand of thermometer purchased for that step
c.The method and frequency of monitoring at that step
d.The number of portions produced per hour at that step
Explanation
For each critical control point the plan identifies the significant hazards, the critical limits, the method and frequency of monitoring by the designated employee or person in charge, the action to take if a limit is not met, how the person in charge verifies the procedures are followed, and the records kept. Price, brand, and output are not part of that summary.
Law Reference: FDA Food Code §8-201.14Practice all 500 questions free — no signup required.
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