"Wiping a soiled counter with a cloth,then wiping a cutting board with the same cloth." What is being described?
A) critical control points.
B) cross-contamination.
C) HACCP.
D) the danger zone.
Correct Answer:
Verified
Q4: In the HACCP system,what are critical control
Q5: Which of the following statements is TRUE?
A)Substances
Q6: Which is NOT true of a HACCP
Q7: The safety of the food supply can
Q8: Where does HACCP system place responsibility for
Q10: What is the most likely source of
Q11: Which group is LEAST likely to suffer
Q12: What does a "use by" date indicate?
A)last
Q13: What is a major goal of the
Q14: A food product has a best before
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