HACCP on Vegetable Salad

What are the hazards analysis present in terms of vegetable salad except one?

• Chemical Contamination

• Ergonomic Contamination

• Physical Contamination

• Biological Contamination

What color of chopping board are for vegetables?

• White

• Red

• Brown

• Green

What temperature should the vegetables be kept?

• 1-3 Celsius or below

• 1-4 Celsius or below

• 1-3 Celsius or above

• 1-4 Celsius or above

What should be the monitoring system when it comes to the preventing cross-contamination of food during preparation?

• Vegetables should be kept at 1-4 Celsius or below

• Proper hygiene and sanitation of hands

• Check the freshness of the vegetables by its bright color & crisp

• Using different chopping boards

How many corrective actions we provided in our presentation?

• 3

• 4

• 5

• 6