asked 44.6k views
1 vote
The HACCP plan identifies which of the following as the most common critical control points (CCPs) during preparation

and service?
origin and development
moisture and darkness
time and temperature
size and distance

2 Answers

3 votes
Answer : time and temperature


Explanation: C
answered
User Malburrito
by
8.0k points
7 votes
Time and temperature would be correct
answered
User Guillaume Smet
by
8.6k points
Welcome to Qamnty — a place to ask, share, and grow together. Join our community and get real answers from real people.