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.
Athe weel chail would be right beside the bed
Explanation:
Answer: C.
Explanation: putting on gloves and properly changing them out while working with a certain food can prevent contamination. I hope I’m correct and this helps!
