Hazard Analysis and Critical Control Point (HACCP)food Safety Systems

Multiple Choice

Hazard Analysis and Critical Control Point (HACCP) food safety systems

A) include testing to ensure that food will not cause food-borne illness.
B) allow food safety inspectors to critique the food production process without visiting the site.
C) can be used only in restaurants and food-service facilities.
D) help prevent food-borne illness by controlling specific aspects of food production.