Section 3 - TAFE NSW
Model HACCP Audit Table: Prepare–cook–hold–serve meat, fish, chicken, cooked rice, cooked pasta and dairy dishes. OPERATION HAZARDS CONTROL MEASURES CCP CRITICAL LIMIT MONITORING CORRECTIVE ACTION RECORDS 8. Holding Growth of food-poisoning bacteria. Temperature. CCP Hold at or above 60(C (hot foods) Hold at or below 5(C (cold foods) ................
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