The HACCP system uses critical control points,which are:
A) steps in food production processes where contamination can occur or be prevented.
B) steps in the food production process where food is checked for nutritional value.
C) used to track the origin of food-borne illnesses.
D) areas in the country where large outbreaks have occurred.
Correct Answer:
Verified
Q10: HACCP stands for:
A)Hazard Analysis Central Critical Points.
B)Hazard
Q11: A "use by" date indicates:
A)the last day
Q12: Which of the following will help prevent
Q13: Which governmental agency is responsible for inspection
Q14: The major goal of the National Food
Q16: The HACCP system places responsibility for food
Q17: Which microorganism grows at refrigeration temperature and
Q18: Which of the following contributes the LEAST
Q19: Pasteurization of milk or eggs involves the
Q20: The most likely source of fish and
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