As part of a HACCP plan a dietary manager identifies quantifiable time and temperature standards for each

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As part of a HACCP plan a dietary manager identifies quantifiable time and temperature standards for each phase of a recipe. These standards are examples of:
A. Hazards
B. Risks
C. Critical limits
D. Critical control points

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Foodservice Management Principles and Practices

ISBN: 978-0135122167

12th edition

Authors: June Payne Palacio, Monica Theis

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Question Posted: Dec 24, 2018 05:19 AM

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As part of a HACCP plan a dietary manager identifies quantifiable time and temperature standards for each

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Foodservice Management Principles and Practices

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