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WILL. GIVE BRAINLIEST

Identify at least three CCPs for ensuring the food served in your establishment is safe for consumption. For each CCP, determine the critical limits, monitoring procedures, corrective actions, and verification procedures you will use as part of the HACCP plan for your restaurant.

Respuesta :

Never set boxes or crates of food on the ground

Were Consently wash your hands and dry them with paper towels

Always were gloves when handling food

And have a hair net on and have a hand washing sink.