Which of the following critical control points are more important in ready prepared foodservices than in conventional foodservices?
A)cooling and reheating
B)receiving and storage
C)preparation and production
D)distribution and service

Question

Quizplus · Accepted Answer

Ready prepared foodservices often involve pre-cooked or reheated food, which increases the risk of bacterial growth and foodborne illness. Therefore, cooling and reheating procedures are critical control points that must be closely monitored to prevent food safety hazards. Receiving and storage, preparation and production, and distribution and service are also important in both types of foodservices, but may require different levels of attention and control.

Which of the Following Critical Control Points Are More Important