Yeah super mean question but, A :,)
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.
Controllable risk factors include:
Smoking.
High LDL, or "bad" cholesterol, and low HDL, or "good" cholesterol.
Uncontrolled hypertension (high blood pressure)
Physical inactivity.
Obesity.
Uncontrolled diabetes.
Uncontrolled stress and anger.
Answer:
True
Explanation:
Texas guidelines mandate that utensils must be dried with a clean cloth. Restaurants must obtain a permit to do business. A meat grinder used to grind beef must be washed before it can be used to grind turkey. All food service establishments must have at least one toilet.
