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>.
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Answer:
A
oleates
Oils are liquids at room temperature due to the presence of higher percentage of oleates present in the oils which are unsaturated fatty acids and if higher unsaturation is present melting point will be lower.
Answer:
Question 1:
Answer = Option A, 5 minutes
Question 2:
Answer = 10 - 30 seconds
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