D. A warm up
If you don't warm up, you end up putting your self at risk, by stressing a muscle to far or something along those lines.
Hope this helps!
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.
