Principles of HACCP: Identifying Critical Control Points Assessment Questions And Correct Answers| Graded A+

C. Modify this step - correct answers 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 A. Not a Critical Control Point - correct answers 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 C. There is a step later in the process since it is a cooked product - correct answers 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 B. Critical Control Point - correct answers 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 D. Critical Control Point - correct answers 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