QCHP Dietitian Practice Questions - Qatar Council For Healthcare Practitioners (QCHP) Dietitian Licensing Exam

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Which of the following is the most critical step in a Hazard Analysis and Critical Control Points (HACCP) system for ensuring food safety in a hospital kitchen?

Developing a marketing plan for new menu items. Establishing critical limits for identified Critical Control Points (CCPs). Conducting annual staff performance reviews. Optimizing inventory management for non-food supplies.

Correct Answer:

Establishing critical limits for identified Critical Control Points (CCPs).

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