Food handlers should pay more attention to the preparation of fresh food, but in order to understand the HACCP rules to be visualized, we need that ......
The system HACCP (Hazard Analysis and Critical Control Point), chain self-control system food, whose implementation has been mandatory since 2006. Based on seven principles, from proactive, systematic and scientific character, this system values prevention over from testing to the final product. Its purpose is to identify
and concentrates the control of food production for consumption in the so-called critical control points (CCP's) that need to be kept under surveillance. Equally essential for the effectiveness of the HACCP System is the implementation of prerequisite programs, such as
as well as the training and awareness of all operators in the food chain on this issue.
With this information, we can say that following the HACCP protocol, the food handler must observe the physical, chemical and biological parameters of the food being prepared.
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