Hazard Analysis and Critical Control Points (HACCP) protocols ensure food safety by:
A) Analyzing specimens submitted to a laboratory to confirm foodborne illness
B) Identifying and correcting hazards to foods before they develop
C) Completely eliminating all hazards to foods, from raw materials to finished product
D) Establishing tolerances for poisonous or aesthetically unpleasant substances in food
Correct Answer:
Verified
Q14: Which of the following is NOT on
Q15: The Federal Emergency Management Agency (FEMA) puts
Q16: The word "hazard" in the context of
Q17: The Centers for Disease Control and Prevention:
A)
Q18: The Food and Drug Administration conducts inspections
Q20: These pathogens are responsible for most cases
Q21: These pathogens are responsible for most cases
Q22: An example of a naturally occurring toxicant
Q23: All of the following are considered to
Q24: The most realistic way to prevent bioterrorism
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