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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
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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

User GBlodgett
by
6.8k points

2 Answers

3 votes
Answer : time and temperature


Explanation: C
User Malburrito
by
7.4k points
7 votes
Time and temperature would be correct
User Guillaume Smet
by
7.8k points
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