which of the following is a critical control point course hero

Which one of the following is an example of a critical control point?

Examples of critical control points include: cooking, cooling, re-heating, holding. To determine CCP's ask the following questions: At this step in preparation can food become contaminated and/or can contamination increase?

What are the 4 Critical Control Points?

4 Questions to Uncover Critical Control PointsDo preventative measures exist? ... Are hazards eliminated or reduced? ... What is the level of risk? ... Will another step eliminate/reduce the hazard?

What are 3 critical control points?

Critical control points are located at any step where hazards can be either prevented, eliminated, or reduced to acceptable levels. Examples of CCPs may include: thermal processing, chilling, testing ingredients for chemical residues, product formulation control, and testing product for metal contaminants.

What are the 7 critical control points?

(1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures.

What is critical control point?

What is a Critical Control Point? (CCP) A Critical Control Point is a step in Food Handling where controls can be applied to prevent or reduce any food safety hazard. Food businesses should identify controls which can be carried out to prevent the hazards identified.

What are the 5 categories of critical control points?

Critical control points (CCPs) are the steps in your process that are necessary to prevent or eliminate food safety hazards....How to identify critical control pointspurchasing.receiving.storing.preparation.cooking.plating.serving.

What is a critical control point quizlet?

Critical Control Point (CCP) A point, step or procedure in a food process at which control can be applied, and as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. Examples of CCPs. Cooking, chilling/cooking, thermal processing,testing for contamination.

What are the most common critical control points?

One of the common critical control points related to formulation is the addition of an acidulant which can be vinegar, citric acid which comes from lemon or other acidic fruits, and lactic acid.

How many critical control points are there?

8 critical control point examples to include in your HACCP system. In brief, here are the 8 recommended critical control points you need to manage in your HACCP system.

How do you find critical control points?

How to establish critical limitsStep 1: Determine critical limit(s) for each CCP. ... Step 2: Obtain evidence that shows each critical limit is effective in controlling the hazard. ... Step 3: Implement and monitor the validated critical limits at the CCP to ensure that the food safety hazard is controlled.

Why are the 7 principles of HACCP important?

As a result, the 7 principles of HACCP identify those food production hygiene issues and take actions to prevent them. In this way, instead of inspecting finished products for the effects of these hazards, HACCP attempts to avoid hazards throughout the production process.

What are the critical control points in food production?

2. Determine critical control points: Critical control points (CCPs) are those points in food processing at which the hazard can be prevented, eliminated, or reduced to acceptable levels. 3.

What is critical control point?

What are Critical Control Points? According to the Food and Drug Administration (FDA), a critical control point is, “a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.”.

What is the importance of identifying critical control points in HACCP?

And if you are a Food Service Manager, it’s critical that you have a HACCP plan in place for food safety at your restaurant.

What is the final step in HACCP?

The final step is to decide if a step later in the process can control the hazard. While going through the decision tree, you should write down your answers and the reasons why you answered the way you did. This will become part of your HACCP plan and help you—or anyone else reading the plan—understand why and how you identified each CCP.

What are some examples of CCPs?

More detailed examples of common CCPs according to the International HACCP Alliance include: 1 Chilling when appropriate. 2 Cooking that must occur for a specific time and temperature in order to destroy 3 microbiological pathogens. 4 Product formulation controls, such as the addition of culture or adjustment of pH or water 5 Certain processing procedures, such as filling and sealing cans.