<span> 1. Word root
2. Suffix
3. Prefix
4. Combining vowel.</span>
The answer is C. using your head
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:
According to Ana Rule, marketers are too focused on short-term results and fail to address the long-term needs of their customers.
