Question: In this chapter we learned that sanitation procedures are not just done to pass health inspections! They are major components of customer satisfaction, as well

In this chapter we learned that sanitation procedures are not just done to pass health inspections! They are major components of customer satisfaction, as well as protecting them from food-borne illnesses and, therefore, protecting the bars reputation and minimizing legal liability.

Hazard Analysis of Critical Control Points (HACCP) Systems is a seven (7) step program designed to find and eliminate potential problem areas for contamination and sanitation, as well as for correct food-storage, cooking, and serving temperatures. Identify the seven (7) steps and give a brief description of each.

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