Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.
Answer:
E
Explanation:
The density measures the BMI which is the body mass index; the measure of body fat determined through the height and weight of an individual
Answer:
nutrient
Explanation:
In other words, nutrients provide our bodies with feedback for how to work, and diet can be used as a 'information' source for the organism. if the ingestion of nutrients is not regularly fulfilled to fulfill the cell function nutritional requirements, the metabolism processes slow down or even cease.'
