During inspection, the food program specialists focus on food safety practices, time and temperature control, Hazard Analysis Critical Control Points (HACCP) conformity, prevention against contamination and personal hygiene.
The main aim of carrying out the inspection is to ensure that the food is safe. This is important in order to prevent illness and maintain a personal hygiene.
In conclusion, the correct options are:
• food safety practices
• time and temperature control
• hazard Analysis Critical Control Points (HACCP) conformity
• prevention against contamination
• personal hygiene.
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What are the indicators of nutritional requirement?
Answer:
obesity, overweight, underweight, and short stature. Percentiles are used to rank an individual or a group on a growth chart and indicate where either fits in the context of the reference population.
Explanation: