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Naddika [18.5K]
2 years ago
15

Checking temperatures with a cleaned and sanitized thermometer complies with which haccp principle

SAT
1 answer:
Tom [10]2 years ago
5 0

Based on HACCP principles, checking temperatures with a cleaned and sanitized thermometer is in tandem with the fourth HACCP principle (monitoring).

<h3>What is HACCP?</h3>

HACCP is an abbreviation for Hazard Analysis Critical Control Point and it can be defined as a management system which is used to ensure food safety, specifically through the analysis and control of the following:

  • Biological, physical, and chemical hazards during raw material production.
  • Procurement and handling of food equipment.
  • Manufacturing, distribution, and consumption of the finished food product.

Generally, the fourth HACCP principle (monitoring) involves checking the temperature of food products by using a cleaned and sanitized thermometer.

Read more on HACCP here: brainly.com/question/20374166

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A photographic stop bath contains 160ml of pure acetic acid.
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Solving for the Percent by Volume

The v/v concentration of acetic acid in the stop bath is 24.6%.

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To answer the question, we need to identify certain information stated in the question. Let us write down what’s given:

Volume of solute = 160 mL

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v/v concentration = (solute volume / volume of the solution) * 100

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