ExamVeda
Login
Home

Arrange in order of sequence the principles of HACCP 1 Identify...

This question belongs to Home Science Food Science And Food Service Management
Food Science and Food Service Management
?

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.

Answer & Solution
Correct Answer: Option A
Let's discuss the solution. Join the discussion
Examveda
Question posted by Examveda
Community

Join the Discussion

No comments yet Be the first to discuss this question.
Keep Learning

Related Questions on Food Science and Food Service Management

Which of the following are the prospects of food service management?
A. Can be an entrepreneur in running food service operation B. Can becomea teacher in schools and colleges C. Can set-up independent restaurants D. All of the above
A substance intentionally added that preserves flavour and improves the taste is called
A. food additive B. food adulterant C. food contaminant D. food material
Which of the following means 'Table of the host' menu?
A. Table d'hote menu B. A la carte menu C. Combination menu D. Buffet
In terms of additives, . . . . . . . . include both natural and synthetic colourants.
A. flavours B. colours C. gums D. sweeteners
More Related Questions on Food Science and Food Service Management