Questions: Question 46 Which of the following is not addressed in a Hazard Analysis and Critical Control Point (HACCP) program? a. food ordering and receiving protocols b. directions for cooking dishes c. cleaning and disinfecting of kitchen surfaces and utensils d. food storage procedures e. determining which diets should be offered in a facility

The answer is the last one (e): determining which diets should be offered is a facility.

Explanation for each option:

a. Food ordering and receiving protocols - Incorrect. HACCP programs often include protocols for ordering and receiving food to ensure that the food is safe and of high quality from the point of delivery.

b. Directions for cooking dishes - Incorrect. HACCP involves establishing critical control points in the cooking process to ensure food safety, which includes specific cooking instructions to prevent foodborne illnesses.

c. Cleaning and disinfecting of kitchen surfaces and utensils - Incorrect. Cleaning and disinfecting are critical components of HACCP to prevent contamination and ensure a safe food preparation environment.

d. Food storage procedures - Incorrect. Proper food storage is a key element of HACCP to prevent spoilage and contamination, ensuring food safety.

e. Determining which diets should be offered is a facility - Correct. HACCP focuses on food safety and does not typically address dietary planning or the selection of diets to be offered in a facility. This is more related to nutritional planning and menu development rather than food safety protocols.