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ycow [4]
3 years ago
11

To achieve active managerial control through HACCP principles, food protection managers must do all except which one of the foll

owing?
A. Implement practices and procedures to prevent, eliminate, or reduce food-borne illness
B. Determine steps to control hazards
C. Monitor employees hand-washing procedures
D. Identify food safety hazards by reviewing the menu and product lists for potentially hazardous foods
Health
2 answers:
padilas [110]3 years ago
6 0

Answer:

A. Implement practices and procedures to prevent, elliminate or reduce food-borne illness.

Explanation:

I majored in Health

Leno4ka [110]3 years ago
5 0

Answer:

D

got it right on edg.

(p.s. the other guy is literally saying he majored in basically everything so)

Hope this helps!!!

Explanation:

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