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Home Q & A Board Humanities Art and Culture Culinary Arts
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sharon1234 sharon1234
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6 years ago
As part of an 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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EMAEMA
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6 years ago
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sharon1234 Author
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6 years ago
this is exactly what I needed
Cdfields
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Yesterday
Thanks
jmelchor77
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2 hours ago
Brilliant ツ
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