Which statement is false regarding HACCP?

a$.$ HACCP is a rigorous system of self$-$inspection that ensures that food service standards are followed,

b$.$ Law mandates that all food service operations establish and maintain a HACCP system.

c$.$ HACCP identifies what actions can be taken to reduce or prevent each risk or hazard.

d$.$ Hazards must be prioritized, and correction of critical concerns should take priority.

e$.$ The most effective HACCP programs are formalized and the employees trained to understand them.

$10$

Which statement is false regarding HACCP?

a$.$ It focuses on the flow of food through the food service facility.

b$.$ It is a rigorous system of sanitary inspection conducted by the health department.

c$.$ It is an effective and efficient method for managing and maintaining sanitary conditions in a food service operation.

d$.$ It is a system that should be followed on a daily basis.

e$.$ An establishment should maintain written charts for recording times and temperatures once they've been checked throughout the day.

Which two statements are true about the HACCP system?

a$.$ HACCP is best applied only to institutional food service establishments.

b$.$ Staff should fully check and record time$/$temperature information in written logs$.$

c$.$ All personnel must be constantly aware and responsive to the system, the risks, problems, and solutions.