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Question # 23

The purpose of HACCP is to:

Options:

A.

Inspect restaurants after outbreaks occur

B.

Monitor only end-product testing

C.

Identify and control hazards at critical points in production

D.

Establish sanitation schedules

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Name Dietetic Technician, Registered
Code DTR
Vendor Nutrition
Certification Commission on Dietetic Registration (CDR)

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