HACCP第 166 / 240 题
Checking the temperature of cooling soup every hour and writing it on a log is an example of which HACCP principle?
a.Determining critical control points
b.Hazard analysis
c.Monitoring
d.Corrective action
解析
Measuring temperature and time to confirm a critical limit is being met is monitoring, the fourth HACCP principle. Corrective action is what you do when a limit is not met; hazard analysis and identifying CCPs happen earlier in the plan.
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
- A critical control point (CCP) is best described as a step where:
- In the flow of food, which sequence is correct?
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- 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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