Answer:
1. HACCP.
2. The HACCP Team.
Explanation:
HACCP is an acronym for Hazard Analysis Critical Control Point.
1. <u>HACCP</u>: it is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards, from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. It is recognized internationally as a method used for the identification and management of risks (hazards) that are related to food safety. Therefore, it is designed to be used in all aspects of the food industry such as growing, harvesting, processing, distribution, and consumption.
2. <u>The HACCP Team</u>: multi-disciplinary and including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; may need assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process. These group of people (team) are saddled with the responsibility of developing, implementing and maintaining the Hazard Analysis Critical Control Point (HACCP) plan or system.
It should come back after 24 hours however if you have fluid (effusion) in your ear/behind the eardrum. it might last several weeks or months
You have the equation:
4(6x-20)= 88
You first distribute the 4 to the 6x and to the -20:
Now you equation looks like this:
20x-80=88
Now you combine 80 with 88 and get 168:
And now you have 20x=168
You divide 20 by 20 and 168 by 20 and get:
x = 8.4
Hope this helps! Have a good day!
