NRFSP Food Safety Manager Practice Questions - NRFSP Food Safety Manager Certification (Certified Food Safety Manager) Exam

In a HACCP plan, a critical control point (CCP) is best defined as a step where a hazard can be:

Detected after the food is served Prevented, eliminated, or reduced to an acceptable level Documented for the regulatory inspector Identified during the receiving process only

Correct Answer:

Prevented, eliminated, or reduced to an acceptable level

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