Question

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

Explanation:

Critical Control Points (CCPs) are steps in food preparation where hazards (like microbial growth) can be prevented/eliminated. Options A (temperature control of raw meat delivery), C (cooking meat to safe temp), and D (cooling leftovers through the danger zone) address food safety hazards. Boiling pasta until soft is about texture, not a safety-critical step.

Answer:

B) Boiling pasta until soft