Cooking turkey to an internal temperature of 165 degree Fahrenheit is an example of which step in the HACCP system?
A) Conduct a hazard analysis
B) Identify the critical control points
C) Establish critical limits
D) Establish monitoring procedure
Correct Answer:
Verified
Q14: The _ ensures the safety and quality
Q15: The majority of food borne illnesses occur
Q16: All microbes are pathogens.
Q17: Food borne illness caused by pathogens that
Q18: Young children are at greater risk for
Q20: Most cases of food-borne illnesses are a
Q21: The incidence of _ infection is higher
Q22: Which of the following statements regarding Salmonella
Q23: Once a food is contaminated with a
Q24: The deadliest of all bacterial food toxins
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