The most critical set of using HACCP is one of the following:
A) Evaluate significant food security hazards and evaluate the likelihood of these risks
B) Develop and institute preventive or risk control measures to reduce hazards
C) Develop monitoring procedures for each critical point
D) Verify or test your security program periodically
Correct Answer:
Verified
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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
Q25: Public health nutritionists can participate in food
Q26: Potential bioterrorism agents include:
A) Food (botulism the
Q27: Ingestion of biological agents can be done
Q29: The consumer's role in biosecurity is in
Q30: One of these pathogens is responsible for
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