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Lisa [10]
4 years ago
7

What is the abbreviated form for the management system that reduces the risk of safety hazards in foods? _____ is the abbreviati

on used for the management system that reduces the risk of safety hazards in foods.
Health
1 answer:
Orlov [11]4 years ago
4 0

Answer:

HACCP

Explanation:

HACCP is the abbreviation used for the management system that reduces the risk of safety hazards in foods.

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized management system that reduces the risk of safety hazards in foods. HACCP addresses food safety through the analysis and control of potential hazards which includes biological, chemical and physical hazards. HACCP is usually used by companies that are involved in manufacturing, distribution or handling of food products to remove or reduce safety hazards in their products.

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Answer:

Graphics with food codes 3401 should be displayed in the "results" section.

Explanation:

I imagine your question is referring to an article or the presentation of a scientific article.

A scientific article is written and presented to show the establishment and results of an experiment, as well as all the academic information that supports the experiment.

As you may already know, an experiment displays results that are diverse information transmitted through numbers, concepts and many other information. To pass this information quickly and clearly, it is common for the researcher to transform it into graphs, tables and codes, which will be presented in the section called "results".

In this case, we can say that the graphics with the food code 3401 should be displayed in the "results" section.

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