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For managing school food services, the FDA refers to seven Hazard Analysis and Critical Control Point (HACCP) principles. Which of the following lists these principles in the correct sequence? CCPs, determining critical limits to control hazards, hazard analysis, planning corrective actions, establishing CCP monitoring procedures, record-keeping system, verification procedures.

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For managing school food services, the FDA refers to seven Hazard Analysis and Critical Control Point (HACCP) principles. Which of the following lists these principles in the correct sequence? CCPs, determining critical limits to control hazards, hazard analysis, planning corrective actions, establishing CCP monitoring procedures, record-keeping system, verification procedures.





 
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