HACCPCâu 185 / 240
Which HACCP principle comes immediately after determining the critical control points?
a.Verification
b.Recordkeeping
c.Corrective actions
d.Establishing critical limits
Giải thích
The order is hazard analysis, critical control points, then critical limits. Once you know where the CCPs are, you set the exact measurable limits for each one before moving on to monitoring.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Which of the following is one of the leading risk factors for foodborne illness that active managerial control targets?
- At which step should you first insert a thermometer to check if a whole roast chicken is safely cooked?
- A pizzeria makes a big batch of tomato sauce to cool overnight. Which method best speeds safe cooling?
- How often should hot-holding and cold-holding temperatures be checked during service?
- Why should hazardous food not be reheated on a steam table?
- Which is a physical hazard a hazard analysis would identify?
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra