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Red Seal Cook

Category - Common Occupational Skills

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The HACCP identifies how many critical control points in the flow of food production?

Explanation

Answer: C - There are 8 critical control points as listed by HACCP. Those control points include selection of menu and recipes, receiving, storing, preparing, cooking, holding and service, cooling leftovers, and reheating.

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Red Seal Cook

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Red Seal Cook

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