Health, 21.01.2021 20:20 xavierfox1721
To achieve active managerial control through HACCP principles, food protection managers must do all except which one of the following?
A. Implement practices and procedures to prevent, eliminate, or reduce food-borne illness
B. Determine steps to control hazards
C. Monitor employees hand-washing procedures
D. Identify food safety hazards by reviewing the menu and product lists for potentially hazardous foods
Answers: 3
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