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Direction: Read the following text and answer the questions given below:
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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.
Q. Which of the following statements is true with respect to critical point control?
- a)Control focus on key result areas (KRAs)
- b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.
- c)It helps in saving time, and thus manager can focus on other relevant issues.
- d)All of the above.
Correct answer is option 'D'. Can you explain this answer?
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Direction: Read the following text and answer the questions given bel...
Critical point control means keeping focus on some key areas (KRAs) and if there is any deviation in these key areas, and then it must be attended urgently. Key areas are those which have impact on whole organisation.
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Direction: Read the following text and answer the questions given bel...
Understanding Critical Point Control (CPC)
Critical Point Control (CPC) is a systematic approach that McDonald's implements to ensure food safety. This method focuses on identifying and managing critical control points in the food preparation process.
Key Aspects of Critical Point Control
- Control Focus on KRAs: CPC emphasizes monitoring key result areas (KRAs) that are crucial to maintaining food safety and quality. By concentrating on these areas, potential hazards can be effectively managed.
- Location of CCPs: Critical control points (CCPs) can be placed at any stage in the food production process where there is a risk of food safety hazards. This flexibility allows for tailored interventions that address specific risks unique to each food item or process.
- Time and Management Efficiency: Implementing CPC not only enhances food safety but also allows managers to allocate their time more efficiently. By ensuring that each critical point is monitored, managers can focus on other relevant operational issues without compromising food quality.
Conclusion
Given these explanations, the correct answer is indeed option 'D'—All of the above. Each statement reflects an essential component of the CPC approach, emphasizing its comprehensive nature in managing food safety and operational effectiveness at McDonald's. This structured approach ensures that all potential hazards are addressed, resulting in high-quality food preparation and handling.
Critical Point Control (CPC) is a systematic approach that McDonald's implements to ensure food safety. This method focuses on identifying and managing critical control points in the food preparation process.
Key Aspects of Critical Point Control
- Control Focus on KRAs: CPC emphasizes monitoring key result areas (KRAs) that are crucial to maintaining food safety and quality. By concentrating on these areas, potential hazards can be effectively managed.
- Location of CCPs: Critical control points (CCPs) can be placed at any stage in the food production process where there is a risk of food safety hazards. This flexibility allows for tailored interventions that address specific risks unique to each food item or process.
- Time and Management Efficiency: Implementing CPC not only enhances food safety but also allows managers to allocate their time more efficiently. By ensuring that each critical point is monitored, managers can focus on other relevant operational issues without compromising food quality.
Conclusion
Given these explanations, the correct answer is indeed option 'D'—All of the above. Each statement reflects an essential component of the CPC approach, emphasizing its comprehensive nature in managing food safety and operational effectiveness at McDonald's. This structured approach ensures that all potential hazards are addressed, resulting in high-quality food preparation and handling.
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Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer?
Question Description
Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer? for Commerce 2024 is part of Commerce preparation. The Question and answers have been prepared according to the Commerce exam syllabus. Information about Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer? covers all topics & solutions for Commerce 2024 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer?.
Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer? for Commerce 2024 is part of Commerce preparation. The Question and answers have been prepared according to the Commerce exam syllabus. Information about Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer? covers all topics & solutions for Commerce 2024 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer?.
Solutions for Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer? in English & in Hindi are available as part of our courses for Commerce.
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Here you can find the meaning of Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer? defined & explained in the simplest way possible. Besides giving the explanation of
Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer?, a detailed solution for Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer? has been provided alongside types of Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer? theory, EduRev gives you an
ample number of questions to practice Direction: Read the following text and answer the questions given below: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 one hamburger is one hundred and forty-five seconds. Moreover, nearly all foods in the McDonald have the specific holding time, the 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.Q. Which of the following statements is true with respect to critical point control?a)Control focus on key result areas (KRAs)b)CCPs may be located at any point in the food production plant where hazards need to be prevented, eliminated, or reduced to acceptable levels.c)It helps in saving time, and thus manager can focus on other relevant issues.d)All of the above.Correct answer is option 'D'. Can you explain this answer? tests, examples and also practice Commerce tests.
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