As part of a HACCP plan a dietary manager identifies quantifiable time and temperature standards for each
Question:
As part of a HACCP plan a dietary manager identifies quantifiable time and temperature standards for each phase of a recipe. These standards are examples of:
A. Hazards
B. Risks
C. Critical limits
D. Critical control points
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Related Book For
Foodservice Management Principles and Practices
ISBN: 978-0135122167
12th edition
Authors: June Payne Palacio, Monica Theis
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