$9$:$59$

ate an $54\%$

docs.google.com

The path that food travels through the establishment is

$1$ point

called the:

Preparation of food

Cycle of food

Activity of food

Flow of food

HACCP identifies hazards within the flow of food and

$1$ point

implements controls based on the hazards identified to keep:

$$ records safe

food safe

facilities safe

$

$$ equipment safe