In the HACCP system,what are critical control points?
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) a method for determining the origin of pathogens that cause foodborne illnesses.
D) areas in the country where outbreaks of food borne illness have occurred.
Correct Answer:
Verified
Q1: Which statement best distinguishes between a pathogen
Q2: Which statement about food contamination is FALSE?
A)Food
Q3: What is HACCP?
A)Hazard Analysis Central Critical Points
B)Hazard
Q5: Which of the following statements is TRUE?
A)Substances
Q6: Which is NOT true of a HACCP
Q7: The safety of the food supply can
Q8: Where does HACCP system place responsibility for
Q9: "Wiping a soiled counter with a cloth,then
Q10: What is the most likely source of
Q11: Which group is LEAST likely to suffer
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