Question

Critical control points are most commonly monitored by measuring ___________.

A. Employee satisfaction
B. Temperature and time
C. Customer feedback
D. Ingredient quantities

Answer 1

Critical control points are most commonly monitored by measuring temperature and time. Temperature and time are critical factors in ensuring food safety.

Step-by-step explanation:

Critical control points, which are specific points in a manufacturing process where food safety hazards can be prevented, eliminated, or reduced to acceptable levels, are most commonly monitored by measuring temperature and time.

Temperature and time are critical factors in ensuring food safety. By monitoring and controlling these factors, it is possible to prevent the growth of bacteria and other pathogens in food.

For example, in the case of processed peanut butter, temperature control during processing is crucial to eliminate or reduce the bacterial contamination. Measuring the temperature at different stages of processing can help ensure that the process is effective in eliminating bacteria.