Determine critical control points

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Question

Establishing a HACCP program for a restaurant and record the flow of food through the kitchen. Now determine Critical Control Points (CCPs) for hot and cold foods. Consider whether the flow of food needs to be changed to ensure that raw foods do not cross-contaminate cooked foods. Compare the HACCP program that you have developed visiting restaurants in neighborhoods and/ or school.

Reference no: EM133825222

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