ISO 22000 (Food Safety) Exam - Quiz 01 - Loraine Jane Nollora - Practice Quiz

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Question 1 of 30

During the implementation of a HACCP plan in a food manufacturing facility, the team identifies that a particular step in the process might lead to the growth of pathogenic bacteria if not properly controlled. Which of the following would be the most appropriate critical control point (CCP) measure to ensure the safety of the food product at this step?

Implementation of a regular employee training program on personal hygiene.

Establishing a thermal processing step with specific time and temperature parameters to kill pathogens.

Conducting routine pest control measures in the facility.

Maintaining proper documentation of supplier quality certifications.

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