Quản lý & HACCPCâu 266 / 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
Giải thích
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.
Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- At the end of an inspection, the inspector hands the manager a written report listing violations. What should the manager do with it?
- Which of these in-house activities would NOT by itself trigger a variance or HACCP-plan requirement?
- A power outage knocks out the walk-in cooler for several hours during a summer heat wave. What is the manager's priority for the TCS food inside?
- Which task is a core duty of the person in charge (PIC) during operating hours?
- A line cook tells the manager he was diagnosed with an E. coli (STEC) infection. What must the manager do?
- When a foodborne-illness complaint comes in by phone, what information should the manager calmly gather first?
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra