HACCP第 162 / 240 题
Which is the FIRST of the seven HACCP principles?
a.Conduct a hazard analysis
b.Establish monitoring procedures
c.Keep records and documentation
d.Establish critical limits
解析
The first HACCP principle is to conduct a hazard analysis, identifying the biological, chemical, and physical hazards in the food. Critical limits, monitoring, and recordkeeping all come later in the ordered sequence.
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同考点相关题目
- What does the acronym HACCP stand for in a food protection plan?
- 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:
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