When parasites are found in food, the food has been exposed to
undercooked fish, crabs, and mollusks.
undercooked meat; raw aquatic plants such as watercress.
raw vegetables that have been contaminated by human or animal feces
Losing weight or changing their appearance.
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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