Really, i need an answer to this same question. plz someone answer for both of us!
The correct answer to this open question is the following.
The potential kitchen contaminant I am going to choose is the most common: people´s hair. That is why the first rule for people who work in the kitchen is to have their hair neatly tied back and to wear some kind of hair protection.
So this idea supports the way I would establish the seven principles of the HACCP (Hazard Analysis Critical Control Point) procedure, in order to eliminate this contaminant from my kitchen.
People's hair has many invisible substances that could be dangerous when preparing the ingredients for the food. So a more strict control and application of the principles of the HACCP would create a culture of prevention.
The seven principles of HACCP are 1) Conduct a hazard analysis. 2) Identify the critical control points. 3) Stablish critical limits. 4) Monitor the critical control points. 5) Establish a corrective action. 6) Verification. 7) Keep records.
Explanation:
you would either take and add them together to equal 90 or take them separate like for example 4x+1=90
it would be equal to 90 because they are complementary angles which add up to 90
-hope this helps
