Question

which of the following is not an example of a critical control point (ccp) in preparing lasagna? ensuring fresh ground beef is delivered from the supplier at 4°c (40°f) or colder boiling pasta until soft cooking ground beef until at least 71°c (160°f) for 15 seconds cooling lasagna leftovers through the danger zone within six hours

Explanation:

A Critical Control Point (CCP) is a step in food production where loss of control may result in an unacceptable health risk. Ensuring fresh ground beef is delivered at 4°C or colder (controls bacterial growth), cooking ground beef to 71°C (kills pathogens), and cooling leftovers through the Danger Zone (5 - 60°C) within six hours (prevents bacterial growth) are CCPs. Boiling pasta until soft is a quality - related step (texture) and not a CCP as it doesn't directly address a significant food safety hazard (like pathogen elimination or growth prevention).

Answer:

Boiling pasta until soft