Practice Quiz

Red Seal Cook

Category - Common Occupational Skills

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The HACCP categorizes a critical control point as what?
  1. The steps involved in controlling critical foodborne illness
  2. Any step during the processing of food at which a mistake can be made resulting in potential hazards
  3. The necessary steps involved in eliminating potential hazards
  4. The points in which bacteria enter food
Explanation
Answer: B - The HACCP critical control points are deemed to be any steps during the processing of food at which a mistake may be made resulting in potential hazards. It is important to memorize each step in the HACCP guidelines in order to fully comprehend where hazards may occur in a kitchen.
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