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The third principal Applied by the team is the developing the HACC plan is to blank critical limit

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The third principle applied by the team is the development of the HACC plan for the critical limit of a food safety monitoring system.

What is HACCP?

A HACCP plan is a food safety monitoring system used to identify and

  • control biological
  • chemical
  • and physical hazards

during the storage, transport, use, preparation and sale of perishable products. It also determines critical control points (CCP) in the food production process.

With this information, we can conclude that The third principle applied by the team is the development of the HACC plan for the critical limit of a food safety monitoring system.

Learn more about HACC in brainly.com/question/27959463

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