The seven principles of the HACCP (Hazard Analysis and Critical Control Point) system do not include ___________.
A) Identification points of where food safety could be compromised
B) The establishment of clear critical limits for cooking temperature and time, food color, texture, and general appearance
C) Inspection of food items prior to entrance into manufacturing operations
D) Establishment of corrective actions in advance so products inadvertently made under unsafe conditions do not enter the market
Correct Answer:
Verified
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