Question

Read the following text and answer the following question on the basis of the same: 

A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is "less amount many time" which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making hamburger is one hundred and forty-five seconds. moreover, nearly all foods in the McDonald have the specific holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4°C, otherwise it will be returned.

Which of the following statements is true with respect to critical point control?

Options

• Control focus on key result areas (KRAs)

• CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.

• It helps in saving time, and thus manager can focus on other relevant issues.

• All of the above.

Answer 1

All of the above.

Explanation - 

Critical point control entails focusing on a few key areas (KRAs) and addressing any deviations in these key areas as soon as possible. The key areas are those that affect the entire organisation.