HACCP is designed to
A) alert the public to prevent further food borne illness when it has occurred.
B) catch contamination after it has occurred.
C) clean up contamination after it has occurred.
D) prevent contamination.
Correct Answer:
Verified
Q6: The _monitor and investigate the incidence and
Q7: The USDA Food Code provides recommendations for
Q8: The responsibility for producing safe food to
Q9: Which of the following does NOT influence
Q10: Which of the following individuals is least
Q12: You are a food safety manager of
Q13: The goal of the _ is to
Q14: The _ ensures the safety and quality
Q15: The majority of food borne illnesses occur
Q16: All microbes are pathogens.
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