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NRFSP Manager Exam Questions And Answers The 7 HACCP principles are 1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control Development and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds -Poultry -stuffing made with meat, fish, poultry ...

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The 7 HACCP principles are - Answer-1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control - Answer-Development and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds - Answer--Poultry -stuffing made with meat, fish, poultry -stuffed meat, seafoo...

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