Food Safety Certification Practice Test

Which of the following is NOT an example of a Process-Specific Approach?

1. Hot holding

2. Frozen storage

3. Ingredient sourcing

4. Utensil sanitation

The correct answer is: Ingredient sourcing

The process-specific approach in food safety focuses on specific methods and practices that are directly applicable to the food handling processes and the control of hazards at various stages of food preparation and service. Ingredient sourcing is not a process-specific approach because it pertains to the procurement of materials rather than the handling or processing of food itself. While ingredient sourcing is essential for ensuring the quality and safety of food products, it does not involve specific methods of cooking, holding, or cleaning, which are the focuses of the other options. On the other hand, hot holding, frozen storage, and utensil sanitation are all directly associated with processes that help maintain food safety. Hot holding refers to keeping cooked food at safe temperatures to prevent bacterial growth, frozen storage involves freezing food to halt the growth of microorganisms, and utensil sanitation is about properly cleaning and disinfecting tools to avoid contamination. These practices are crucial in effectively managing food safety risks during handling and preparation.