HACCP第 163 / 240 题
A critical control point (CCP) is best described as a step where:
a.Staff take their scheduled breaks
b.Control is essential to prevent or eliminate a hazard
c.Food is delivered to the loading dock
d.The menu is planned each week
解析
A critical control point is a step in the flow of food where control is essential to prevent, eliminate, or reduce a hazard to a safe level, such as cooking or cooling. Delivery, menu planning, and breaks are not points where a hazard is controlled.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
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同考点相关题目
- What does the acronym HACCP stand for in a food protection plan?
- Which is the FIRST of the seven HACCP principles?
- 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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