Food Safety Practice Test & Exam Prep | Ireland

In a HACCP system, what is the primary purpose of establishing a 'critical limit' for a Critical Control Point (CCP)?

To define the maximum number of staff required at the CCP. To specify the acceptable level for a biological, chemical, or physical hazard at a CCP. To determine the frequency of staff training on HACCP procedures. To calculate the total cost associated with controlling the hazard.

Correct Answer:

To specify the acceptable level for a biological, chemical, or physical hazard at a CCP.

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