Question: stion 2 1 ( 1 point ) When identifying hazards with a HACCP program, you need to look at what will cause a food to

stion 21(1 point)
When identifying hazards with a HACCP program, you need to look at what will cause a food to be unsafe to eat
True
False
stion 21(1 point) When identifying hazards with a HACCP program, you

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