Management & HACCPQuestion 478 of 500
Which step in a process is a critical control point in the sense HACCP uses the term?
a.A step where control is essential to prevent or reduce a hazard
b.A step where the most expensive ingredients are added
c.A step where the most employees are working at once
d.A step where the recipe always requires the longest cooking time
Explanation
A critical control point is a point in the flow of food where control can be applied and is essential to prevent, eliminate, or reduce a hazard to an acceptable level, such as cooking, cooling, or reheating. Cost, staffing, and duration describe the operation, not the point where food safety is actually decided.
Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A guest calls to report becoming ill after last night's meal. What should the manager record first?
- During a suspected outbreak, why should an operation designate a single spokesperson?
- A manager reviews last month's cooling logs, watches two cooks work, and rechecks thermometer calibration. Which HACCP principle is this?
- An inspector asks the person in charge to explain why the walk-in is set at 38°F. What kind of question is this?
- Which training practice best supports active managerial control across three shifts?
- A market wants to grow bean sprouts in a back room for its own salad bar. What does the Food Code require?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review