Arrange in order of sequence the principles of HACCP
1. Identify critical control points.
2. Record keeping.
3. Verification.
4. Conduct a hazard analysis.
5. Establish critical limits.
A. 4, 1, 5, 3, 2
B. 4, 3, 2, 1, 5
C. 4, 1, 5, 3, 1
D. 1, 5, 4, 2, 3
Answer: Option A
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