Practice Quiz

ACF Cooking Professional Exams

Category - Culinary

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The model for food safety standards is based on a system called:
  1. HACCP - Hazard Analysis and Critical Control Points
  2. GMP - Good Manufacturing Practices
  3. PHP - Public Health Plan
  4. Scientific Studies and Government Regulation
Explanation
ANSWER: A - HACCP - Hazard Analysis and Critical Control Points. This system is used to assess risks in your restaurant as well as pinpoint critical areas regarding food safety as well as critical steps that should always be followed. The HACCP model is the ideal system for setting up a trainer to trainee system of food safety, ensuring that managers and lower employees understand risks and their roles in preventing such risks.
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