Episode 18: Beer Bonged Feeding Tubes, Plant Pigments, and Pumpkin Pie Shakes This week, Zak talks about his best tips for exam day, HACCP plans, and homemade hummus!  1. A written document based on HACCP principles that outline procedures to be followed is known as a _______. A. HACCP Plan B. HACCP System C. HACCP Team D. Critical Point  2. Critical control points are:  A. a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level B. a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled to promote food safety C. a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control D. procedures followed when a deviation occurs 3. What is the “danger zone” for food storage and cooking? A. 41-70 degrees Fahrenheit  B. 70-140 degrees Fahrenheit  C. 41-140 degrees Fahrenheit  D. 41-135 degrees Fahrenheit  DM for your RD Exam tutoring needs! Instagram: @zak_snacks Youtube: Zak Kaesberg MS, RDN