In a HACCP-based system, what best defines a critical control point (CCP)?
a.Any step in the flow of food, from receiving to service, where bare hands touch the product
b.Whichever step in the recipe uses the most expensive ingredient on the supplier invoice
c.A point where a control can be applied to prevent, eliminate, or reduce a hazard to a safe level
d.The station on the cook line that turns the most covers during peak dinner service
解析
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. Note the scope word 'Any': bare-hand contact is controlled by the hygiene rules that run underneath HACCP, including the no-bare-hand-contact rule for ready-to-eat food, so not every step a hand touches is a CCP. Ingredient cost and how many covers a station turns describe the business, not a point where losing control would let a hazard reach the customer.
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同考点相关题目
- 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?
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