The HACCP plan identifies which of the following as the most common critical control points (CCPs) during preparation and service? origin and development moisture and darkness time and temperature size

My account
Edit my Profile
Private messages
My favorites

Ask a Question
Questions
Unanswered
Tags
Categories
Ask a Question

asked Jun 4, 2021 44.6k views

1 vote

The HACCP plan identifies which of the following as the most common critical control points (CCPs) during preparation

and service?
origin and development
moisture and darkness
time and temperature
size and distance

Health
middle-school

GBlodgett asked

by GBlodgett

5.5k points

0 Comments

Please log in or register to add a comment.

Please log in or register to answer this question.

2 Answers

3 votes

Answer : time and temperature

Explanation: C

Malburrito answered Jun 5, 2021

by Malburrito

5.4k points

0 Comments

Please log in or register to add a comment.

7 votes

Time and temperature would be correct

Guillaume Smet answered Jun 9, 2021

by Guillaume Smet

5.9k points

0 Comments

Please log in or register to add a comment.

Ask a Question

Welcome to QAmmunity.org, where you can ask questions and receive answers from other members of our community.

6.4m questions

8.4m answers

0 Comments

Please log in or register to add a comment.

Please log in or register to answer this question.

2 Answers

0 Comments

Please log in or register to add a comment.

0 Comments

Please log in or register to add a comment.

Other Questions