This topic contains a solution. Click here to go to the answer

Author Question: Starting an HACCP plan can be overwhelming, especially in establishments with hundreds of recipes ... (Read 27 times)

appyboo

  • Hero Member
  • *****
  • Posts: 527
Starting an HACCP plan can be overwhelming, especially in establishments with hundreds of recipes and complex production/service systems. Under these circumstances, a good place to start HACCP plans would be with:
 
  a. the most expensive and popular menu items
  b. frozen convenience products
  c. recipes that include potentially hazardous ingredients
  d. individually packaged bread products

Question 2

As part of an HACCP plan, a dietary manager identifies quantifiable time and temperature standards for each phase of a recipe. These standards are examples of:
 
  a. hazards
  b. risks
  c. critical limits
  d. critical control points



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
Marked as best answer by a Subject Expert

billybob123

  • Sr. Member
  • ****
  • Posts: 336
Answer to Question 1

C

Answer to Question 2

C





 

Did you know?

Approximately one in four people diagnosed with diabetes will develop foot problems. Of these, about one-third will require lower extremity amputation.

Did you know?

Vital signs (blood pressure, temperature, pulse rate, respiration rate) should be taken before any drug administration. Patients should be informed not to use tobacco or caffeine at least 30 minutes before their appointment.

Did you know?

It is difficult to obtain enough calcium without consuming milk or other dairy foods.

Did you know?

Congestive heart failure is a serious disorder that carries a reduced life expectancy. Heart failure is usually a chronic illness, and it may worsen with infection or other physical stressors.

Did you know?

There are more nerve cells in one human brain than there are stars in the Milky Way.

For a complete list of videos, visit our video library