Health, 07.10.2020 07:01, johnjohnthornhi17
To achieve active managerial control through HACCP principles, food protection managers must do all except which one of the following?
Determine steps to control hazards
Implement practices and procedures to prevent, eliminate, or reduce food-bome illness
Monitor employees hand-washing procedures
Identify food safety hazards by reviewing the menu and product lists for potentially hazardous foods
Answers: 3
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