Which statement is false regarding HACCP?

a$.$ It focuses on the flow of food through the food service facility.

b$.$ It is a rigorous system of sanitary inspection conducted by the health department.

c$.$ It is an effective and efficient method for managing and maintaining sanitary conditions service operation.

d$.$ It is a system that should be followed on a daily basis.

e$.$ An establishment should maintain written charts for recording times and temperatures o they've been checked throughout the day.