Ontario Food Handler Certification Practice Exam 2025 – Your All-in-One Guide to Exam Success!

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Question: 1 / 400

How can CCPs (critical control points) be identified?

By guessing potential hazards in food processing

By setting limits based on previous experiences

By closely observing food processing steps for potential risks

CCPs (critical control points) can be identified by closely observing food processing steps for potential risks. This involves analyzing each step of the food processing method to determine where hazards can be controlled or prevented. This proactive approach helps in identifying specific points in the process where control is essential to prevent hazards and ensure food safety. Options A, B, and D do not involve the systematic observation and analysis of food processing steps, making them less effective in identifying CCPs.

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By following general guidelines without specific analysis

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