Question

what is the name of the food safety plan that health inspectors assist food premises operators in developing?
fat tom
haccp
ymca

Explanation:

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety. It identifies physical, chemical, and biological hazards in production processes and establishes control measures to prevent, eliminate, or reduce them to an acceptable level. FAT TOM refers to factors (Food, Acidity, Temperature, Time, Oxygen, Moisture) that affect bacterial growth. YMCA is a non - profit organization.

Answer:

B. HACCP