Hazard Analysis and Critical Control Point Principle (HACCP) procedures include
A) determining the microbial load in preprocessed food.
B) determining adequate separation of waste and ready-to-eat product/s.
C) sanitary guidelines and sufficient employee training.
D) All of the choices are correct.
Correct Answer:
Verified
Q6: In the secondary phase of water treatment,
Q18: Which of the following is not a
Q19: Primary sewage treatment includes
A)sludge digesting.
B)skimming.
C)filtration.
D)chlorination.
E)aeration.
Q20: The final treatment of sewage before release
Q21: What is made by adding Streptococcus thermophilus
Q22: What type of radiation is best for
Q24: The organism used to make bleu cheese
Q26: Which enzyme is used in medicine as
Q27: What is missing from the following
Q28: Nitrates and nitrites are used in cured
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