3 years ago

HELP PLEASE!!!!

2 answers:

8 0

Hello my names Keenan let's help you out here :)

They are: (1) Identify the potential consumer health hazards, (2) Identify the control points where the identified hazards may occur, (3) Establish critical limits for the potential hazards and safety measures, (4) Establish monitoring routines to ensure safety measures are working, (5) Establish appropriate responses if monitoring indicates a problem, (6) Establish accurate and detailed record keeping system that documents problems and the remedial steps to be taken, and (7) Establish a verification system that ensures the above steps are being followed.

icang [17]3 years ago

8 0

Answer:

Explanation:

You might be interested in

At what temperature would stored raw chicken become unsafe to use? 0°F 25°F 41°F 55°F

Marina CMI [18]

Answer

41 °F and 51°F

Explanation

According to chicken handling, safety and storage tips, chicken should be kept at a temperature that does not facilitate bacteria effect which may cause food borne illness.Though raw chicken can be store in the refrigerator for several days, the dangerous temperature zones is at the ranges of between 40F and 140 F.

3 0

3 years ago

Read 2 more answers

Poor dietary habits result in a decline of health. which of the following is not an example?

BigorU [14]

Chicken Pox. All other options are possible outcomes of poor health but chicken pox's is a sickness that you have no control over.

4 0

3 years ago

Read 2 more answers

How to create a hazard operability study

Karolina [17]

The HAZOP technique is qualitative, and aims to stimulate the imagination of participants to identify potential hazards and operability problems. Structure and direction are given to the review process by applying standardised guide-word prompts to the review of each node.

HOPE ITS HELPFUL.