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Food Safety and Quality Auditor
A food safety team is beginning to develop a new HACCP system for a ready-to-eat meal targeted at hospital patients. Before conducting any hazard analysis, which preliminary task specifically addresses the fact that the end-user is a vulnerable population?
Explanation
Describe the intended use of the product and its end-user (e.g., consumer, patient, vulnerable group).
A HACCP team is defining critical limits for a cooking CCP. Which activity best reflects the correct basis for establishing those critical limits under Principle 3?
Explanation
use appropriate scientific sources related to chemical, microbiological and physical limits, etc., as the basis for establishing critical limits.
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