When assembling a HACCP team, what expertise should be represented?
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A
Only the head chef needs to be involved
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B
The team should include individuals with expertise in food production/operations, quality assurance, engineering/maintenance, microbiology, and HACCP methodology, with the team leader holding minimum Level 3 HACCP training
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C
Only the business owner needs to understand HACCP
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D
External consultants alone should develop the HACCP plan