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2. What is a critical control point?

  • Reducing the risk
  • Have in place workers at specific points to over look the production in areas that need it most
  • Predetermined checks that take place at specific points in production or preparation points.
  • Points where things go wrong

3. Which of these is not a way to improve a products quality?

  • Chemical preservation
  • Cutters
  • Hygienic kitchen
  • Thermometers and temperature probes

4. Which of these help with healthy teeth and bones?

  • Vitamin D
  • Vitamin A
  • Carbohydrates
  • Fats

5. Which of these three are ethical preferences

  • Entertaining foods are popular with children
  • Special offers attract costumers who want to save money
  • Some people wont eat fish that has become engendered
  • Convenience foods are popular with people who lead busy lifes
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