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Health, 07.10.2020 06:01 live4dramaoy0yf9

To achieve active managerial control through HACCP principles, food protection managers must do all except which one of the following? O Determine steps to control hazards
O Implement practices and procedures to prevent, eliminate, or reduce food-borne illness
O Monitor employees hand-washing procedures
O Identify food safety hazards by reviewing the menu and product lists for potentially hazardous foods

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