Question

The haccp plan identifies which of the following as the most common critical control points (ccps) during preparation and service?responses

O origin and developmentorigin and development
O moisture and darknessmoisture and darkness
O time and temperaturetime and temperature
O size and distance

Answer 1

The HACCP plan highlights time and temperature as key critical control points to prevent the growth of microorganisms during food preparation and service. Hence, third option is correct.

Step-by-step explanation:

The HACCP plan identifies time and temperature as the most common critical control points (CCPs) during preparation and service. Proper control of time and temperature is crucial for preventing foodborne illnesses by inhibiting the rapid multiplication of microorganisms that typically occurs between 4-60 degrees Celsius (40-140 degrees Fahrenheit).

HACCP is a food safety system developed in collaboration with NASA to ensure the safety of food for astronauts and has since been widely applied in the food industry to prevent contamination and promote food safety.

Originally developed in collaboration with NASA to safeguard food for astronauts, HACCP has become a widely adopted food safety system in the food industry. By systematically identifying and addressing potential hazards, HACCP prevents contamination, ensures food safety, and upholds quality standards. Its rigorous approach enhances public health by minimizing the risk of foodborne diseases and promoting the production of safe and wholesome food products.