Starting an HACCP plan can be overwhelming, especially in ...

[appyboo]

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

[billybob123]

Answer to Question 1

C

Answer to Question 2

C

[appyboo]

Thank you!

[billybob123]

Always glad to help...