The _______ step in the HACCP program enables the manufacturer to trace the source of the problem in the event of a food-borne illness outbreak.
A) Identify the critical control points
B) Establish critical limits
C) Establish monitoring procedure
D) Record keeping
Correct Answer:
Verified
Q1: Bacteria, viruses, and fungi are examples of
Q2: Josh and Ronnie are college friends who
Q3: Lead absorption is decreased by the presence
Q4: The HACCP system is proactive rather than
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
Q11: HACCP is designed to
A) alert the public
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