Question

The HACCP flow diagram will outline what in your food establishment

A) Hazard analysis
B) critical limits
C) critical control points
D) verification procedures

Answer 1

The answer is option C.

HACCP stands for 'hazard analysis and critical control point'.

It has 7 principles;

1. hazard analysis

2. CCP identification

3. establishing critical limits

4. monitoring procedures

5. corrective actions

6. verification procedures

7. record-keeping and documentation.

CCP stands for 'critical control point'

Answer 2

c is my guess not sure though