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.
<span>Which type of stress develops out of boredom and a daily lack of motivation
</span><span>
-Psychological stress
-Chronic stress</span>
The phylum that consists of decomposers that utilize flaggelated spores is called <span>Chytridomycota.</span>
The unit of energy for nutrients that are broken down is calories
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