Principles of HACCP: Identifying Critical Control Points Assessment

Using the CCP Decision Tree, which of the following correctly fills the blank labeled "Answer for Question 4"? A. Not a Critical Control Point B. Critical Control Point C. Modify this step D. Not a Hazard

C. Modify this step

Using the CCP Decision Tree, which of the following correctly fills the blank labeled "Answer for Question 3"? A. Not a Critical Control Point B. Critical Control Point C. Modify this step D. Not a Hazard

A. Not a Critical Control Point

Using the CCP Decision Tree, which of the following correctly fills the blank labeled "Answer for Question 5"? A. Not a Critical Control Point B. Critical Control Point C. Modify this step D. Not a Hazard

B. Critical Control Point

When reviewing the CCPs for a cooked sausage product, you notice that at the receiving step for raw beef trim the biological hazard is not listed as a CCP. What is the potential reasoning as to why this hazard is not listed as a CCP? A. Only physical hazards are considered CCPs B. Only chemical hazards are considered CCPs C. There is a kill step later in the process since it is a cooked product D. There is a low likelihood of biological contamination in raw beef trim

C. There is a step later in the process since it is a cooked product

Which of the following is a step at which a control can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level? A. Critical limit B. Verification step C. Rate-limiting step D. Critical control point

D. Critical Control Point