1
Drag each tile to the correct location.
A salad-only operation is developing a HACCP plan for its most popular menu item, the cut tomatoes and herbs salad.
Drag each HACCP principle to the correct step in the operation's plan.
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Establish monitoring procedures.
Determine the critical control
points (CCPs).
Conduct a hazard analysis.
Determine corrective actions.
Determine critical limits.
Step
The team identifies that holding the tomatoes at the
correct temperature can prevent or eliminate bacterial
growth.
The team set the procedure of holding the salad
at 41°F (5°C) or lower to prevent or eliminate
growth since it had cut tomatoes.
HACCP Principle