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Author Question: Starting an HACCP plan can be overwhelming, especially in establishments with hundreds of recipes ... (Read 64 times)

appyboo

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on: Aug 2, 2018
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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Reply #1 on: Aug 2, 2018
Answer to Question 1

C

Answer to Question 2

C


appyboo

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Reply #2 on: Aug 2, 2018
Thank you!


billybob123

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Reply #3 on: Aug 2, 2018
Always glad to help...


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