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Food Science and Technology QUESTION #5993
Question 1
The 'HACCP' system in dairy processing identifies milk pasteurization as a Critical Control Point (CCP) because:
  • Pasteurization is the most expensive step
  • Pasteurization is the step where hazardous pathogens are reduced to safe levels and failure can lead directly to consumer harm (time-temperature control is measurable and correctable)✔️
  • It is mandated by ISO 9001
  • It determines the fat content of the final product
Correct Answer Explanation
A CCP in HACCP is a step where control can be applied to prevent, eliminate, or reduce a food safety hazard to acceptable levels. Pasteurization is the primary CCP in fluid milk processing: it controls pathogens (\(Salmonella\), \(L.\;monocytogenes\), \(M.\;bovis\), \(E.\;coli\) O157:H7). Critical limits (\(72^{\circ}\text{C}/15\;\text{s}\) for HTST), monitoring, corrective actions (FDV), and verification (ALP test) are all established.