One of the most frequently used plans to focus on food safety is known as HACCP. This acronym stands for:
A) Hazard Assessment and Cooking Control Plan.
B) Health Analysis and Cooking Control Points.
C) Hazard Assessment and Cooking Critical Provisions.
D) Hazard Analysis and Critical Control Point.
Correct Answer:
Verified
Q12: Foodborne hazards are categorized into all of
Q13: Critical control points include which of the
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Q16: Leaving certain foods in open metal containers
Q18: Nursing homes and other residential health care
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Q20: The FDA/CDC publication that serves as guidance
Q21: Potentially hazardous foods must be:
A) Thrown away.
B)
Q22: All those involved with preparing, serving, and
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