管理与 HACCP第 478 / 500 题
Which step in a process is a critical control point in the sense HACCP uses the term?
a.A step where control is essential to prevent or reduce a hazard
b.A step where the most expensive ingredients are added
c.A step where the most employees are working at once
d.A step where the recipe always requires the longest cooking time
解析
A critical control point is a point in the flow of food where control can be applied and is essential to prevent, eliminate, or reduce a hazard to an acceptable level, such as cooking, cooling, or reheating. Cost, staffing, and duration describe the operation, not the point where food safety is actually decided.
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