Stimulating the hair follicles for growth
Food Inspections are used to reduce the incidence of food poisoning.
Answer:
The first HACCP principle is "Conduct a hazard analysis is true
Explanation:
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles: Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits.
Protein- 5-6.5 oz. oil-5 teaspoons. Vegetables- 2-3 cups
