Level 2 Food Hygiene Practice Test
Level 2 Food Hygiene Certificate HACCP Principles 2
What is the purpose of monitoring procedures at a Critical Control Point?
Select your answer
A
To watch staff performance for appraisals
B
To carry out planned observations or measurements to check whether a CCP is under control and critical limits are being met
C
To monitor customer satisfaction levels
D
To track food sales data
Hint
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