The responsibility for producing safe food to the marketplace falls on the shoulders of food manufacturers, producers, and distributors by implementing a HACCP system. You are a manufacturer who distributes eggs to cafeterias in schools. In the case of eggs, there is a large potential for contamination with the bacterium Salmonella. Adequate heating of the shelled egg will destroy Salmonella. The first three steps for your HACCP plan are 1) Conduct a hazard analysis. 2) Identify the critical control points. 3) Establish critical limits. Define each of these terms and provide a specific example for each step of your plan to ensure your eggs are safe when they leave your production facility.

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The Answer of The responsibility for producing safe food to the marketplace falls on the shoulders of food manufacturers, producers, and distributors by implementing a HACCP system. You are a manufacturer who distributes eggs to cafeterias in schools. In the case of eggs, there is a large potential for contamination with the bacterium Salmonella. Adequate heating of the shelled egg will destroy Salmonella. The first three steps for your HACCP plan are 1) Conduct a hazard analysis. 2) Identify the critical control points. 3) Establish critical limits. Define each of these terms and provide a specific example for each step of your plan to ensure your eggs are safe when they leave your production facility.

The Responsibility for Producing Safe Food to the Marketplace Falls