QABiology › _______ are the items of food handling most likely to be vulnerable to hazards.
Q

_______ are the items of food handling most likely to be vulnerable to hazards.

A. Training Goals

B. Inspection Pointy

C. Safety Standards

D. Critical Control Points

A

Answer: D. Critical Control Poings

Indeed, Critical Control Points are the items of food handling most likely to be vulnerable to hazard.

Food handling involves the preparation, transfer, storage, packaging, sale, service or delivery of food. These are the critical control points where there is a high possibility of significant hazard and a high possibility of eliminating hazard to acceptable levels

Examples of good food handling practices are outlined below:

1. Wash your hands thoroughly before touching food items

2. Clean surface thoroughly

3. Always use clean utensils during food handling (cooked or uncooked)

4. Be sure not to use one board to cut both meat and vegetables

5. Cook thoroughly

6. Refrigerate food promptly

2 years ago
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