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Culinary Arts
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deathscarewolf:
help plz Give an example of a potential kitchen contaminant and explain how the seven principles of the HACCP procedure would help to eliminate this contamination from your kitchen?
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foxy44:
What do you think the answer is?
deathscarewolf:
i dont know to much about the haccp
foxy44:
Okay i think it's these........did research.
foxy44:
hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
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