HACCP第 161 / 240 题
What does the acronym HACCP stand for in a food protection plan?
a.Hot And Cold Cooking Points
b.Hazard Analysis and Critical Control Points
c.Health And Contamination Control Program
d.Health Academy Certified Cooking Plan
解析
HACCP stands for Hazard Analysis and Critical Control Points. It is a preventive system that identifies hazards in the flow of food and controls them at the steps where control is essential. The other choices are not the correct expansion of the acronym.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
同考点相关题目
- Which is the FIRST of the seven HACCP principles?
- A critical control point (CCP) is best described as a step where:
- In the flow of food, which sequence is correct?
- A cook at a NYC deli sets the rule that chicken must reach 165°F. Which HACCP principle does setting that exact temperature represent?
- Checking the temperature of cooling soup every hour and writing it on a log is an example of which HACCP principle?
- A cook finds that reheated rice only reached 120°F. Continuing to heat it until it reaches 165°F is an example of: