Ontario Food Handler Certification Practice Exam

Setting limits for Critical Control Points (CCPs) in food safety is crucial to define specific actions that need to be taken to prevent hazards. CCPs are the points in a process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. By establishing limits for CCPs, food handlers can clearly define the criteria that must be met to ensure the safety of the food being prepared and served. This helps maintain quality standards, prevent contamination, and ultimately protect consumer health.

The other options are not directly related to the purpose of setting limits for CCPs in food safety. Restrictions on access to certain areas, determining cleaning schedules for equipment, and setting budgets for pest control services are important aspects of food safety management but are not the primary purpose of setting limits for CCPs.