Question

true or false:
a haccp work flow chart should be created for every menu item, indicating how to control for all potential physical, chemical and pathogenic risks.
true
false

Explanation:

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety. One of the key steps in HACCP is creating a flowchart for each product (including menu items in a food - service context). This flowchart is used to identify all steps in the production process and then analyze potential physical, chemical, and pathogenic (biological) hazards at each step. Once hazards are identified, control measures can be determined.

Answer:

True