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Author Question: Starting an HACCP plan can be overwhelming, especially in establishments with hundreds of recipes ... (Read 69 times)

appyboo

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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



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billybob123

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Answer to Question 1

C

Answer to Question 2

C





 

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