The third principle applied by the team is the development of the HACC plan for the critical limit of a food safety monitoring system.
A HACCP plan is a food safety monitoring system used to identify and
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.
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