Answer:
The first HACCP principle is "Conduct a hazard analysis is true
Explanation:
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles: Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits.
A. Saltiness
B. Crunchiness
C. Sweetness
D. Bitterness
I think A. Saltiness
The skin...that makes sense
Maddie should ask her doctor what the terms he/she used (that she didn't understand) mean. Or she can go the sarcastic route and just say "In English please."
