Certified Dietary Manager (CDM) Practice Exam

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What is a "control point" in food safety?

A method of cooking food
A point in the food flow where hazards can be controlled
An area designated for waste disposal
A record-keeping system for food safety

The correct answer is: A point in the food flow where hazards can be controlled

A "control point" in food safety refers to a specific point in the food flow process where potential hazards can be identified and controlled to prevent food safety issues. This could involve monitoring critical temperatures during cooking, cooling, or holding, or implementing practices to avoid cross-contamination. By establishing control points, food service operations can effectively manage risks associated with foodborne illnesses and ensure that food is safe for consumption. Control points are integral to the Hazard Analysis and Critical Control Point (HACCP) principles, which focus on preventing hazards before they occur rather than relying solely on end-product testing. Selecting and managing these points is crucial for maintaining high standards of food safety and protecting public health.