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pitch pitch
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7 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) critical control points
B) critical limits
C) risks
D) hazards
Textbook 
Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices


Edition: 13th
Authors:
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nerosainnerosain
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7 years ago
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pitch Author
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#2
7 years ago
I searched the whole forum and couldn't find anything, really appreciate your input
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#3
7 years ago
A-team here Smiling Face with Open Mouth
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