Starting a 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
Correct Answer:
Verified
Q5: The best method to assure that poultry
Q6: The P.M. supervisor checks the refrigerator at
Q7: Which is true regarding the Food Code?
A)
Q8: Foodservice employees, especially cooks, should be trained
Q9: The Food Code is federal law and
Q11: A primary reason why restaurants, popular with
Q12: According to the Food Code, refrigerated foods
Q13: As part of a HACCP plan a
Q14: Representatives from the CDC inspect foodservice operations
Q15: Thermometers need to be cleaned and sanitized
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