Starting a HACCP plan can be overwhelming especially in establishments with hundreds of recipes and complex production/service
Question:
Starting a HACCP plan can be overwhelming especially in establishments with hundreds of recipes and complex production/service systems. Under these circumstances a good place to start HACCP plans would be with:
A. The most expensive and popular menu items
B. Frozen, convenience products
C. Recipes that include potentially hazardous ingredients
D. Individually packaged bread products
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Rishabh Ojha
During my undergraduate i used to participate as TA (Teaching Assistant) in several electronics and computers subject. I'm passionate about learning Computer Science as my bachelors are in Electronics but i learnt most of the Computer Science subjects on my own which Machine Learning also. At Present, i'm a working professional pursuing my career as a Machine Learning Engineer and i want to help others learn during my free hours, that's all the motivation behind giving tuition. To be frank i have no prior experience of tutoring but i have solved problems on opensource platforms like StackOverflow and github. ~Thanks
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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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