Certified HACCP Auditor Practice Exam

Which of the following is a critical temperature control point during the receiving of ingredients?

1. Employee productivity levels

2. Temperature of incoming refrigerated materials

3. Inventory management

4. Cleaning frequency

The correct answer is: Temperature of incoming refrigerated materials

The temperature of incoming refrigerated materials is a critical temperature control point during the receiving of ingredients because it directly impacts food safety and quality. Proper temperature control ensures that perishable items are delivered in a safe state, preventing the growth of pathogens and spoilage organisms. When receiving ingredients, especially those that are chilled or frozen, it is essential to check their temperature to verify that they have been transported and stored correctly before arriving at the facility. If these temperatures are outside safe limits, the ingredients could pose a risk to consumers, leading to foodborne illness or product spoilage. Monitoring incoming temperatures helps in adhering to the Hazard Analysis Critical Control Points (HACCP) principles by ensuring that temperature-controlled foods are handled correctly right from the point of receipt. In contrast, while employee productivity levels, inventory management, and cleaning frequency are important aspects of operating a food service or processing establishment, they do not directly relate to the safety and control of food temperature at the point of receiving. Therefore, they are not considered critical temperature control points in this context.