Answer:
Washing hands
Explanation:
Washing your hands with soap and water, thoroughly and frequently.
The food must be colder than 41°F.
The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
<h3>What is HACCP?</h3>
A HACCP plan is a food safety monitoring system used to identify and
- control biological
- chemical
- and physical hazards
during the storage, transport, use, preparation and sale of perishable products. It also determines critical control points (CCP) in the food production process.
With this information, we can conclude that The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
Learn more about HACC in brainly.com/question/27959463
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Take deep breaths. I know it’s hard but genuinely it helps. Count down from 100. Step back and walk away, don’t be rude but step back for a second
Health is the level of functional and metabolic efficiency of a living organism. In humans it is the ability of individuals or communities to adapt and self-manage when facing physical, mental or social changes. i hope this helps
