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What should you do after you have discovered the points in the flow of food that are essential to prevent a food safety hazard?



A. Establishing critical limits
B. Conducting a hazard analysis
C. Establishing procedures for record keeping and documentation
D. Indentifying corrective actions

This question is part of HACCP Chapter 10
Asked by Mrgoodwin, Last updated: Apr 14, 2020

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2 Answers

eltawila

Eltawila

Answered Dec 25, 2017

Establish critical limit for the CCP

 

John Smith

John Smith

Answered May 08, 2017

Establishing critical limits
 

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