According to section $3-801\mathrm{.}11$ of the $2017$ FDA food code, what types of food products may not be serve or offered for sale in a ready$-$to$-$eat form in a food establishment that serves highly susceptible populations?

Suppose you are working at an establishment that has decided to make and package their own fresh juice to sell at retail. Remembering your food safety training, you point out that your establishment must develop a HACCP plan for juice before you can sell it$.$ Due to your food safety expertise, your manager asks you to develop the plan. List three specificresources $($eg$-,$ reputable websites on making HACCP plans$)$ you could consult to develop the plan.

Name two ways the food sources of major allergens are to be listed on the food label.