HACCP is a:.
a. simple program to implement active managerial control.
b. collection of standard operating procedures for food service operations.
c. set of procedures to be followed following a crisis.
d. complex solution to reducing the potential risks.

Collection of standard operating procedures for food service operations.

Explanation:

HACCP( hazard analysis and critical control point) are rules that are put in place to ensure that the food is free from contamination and safe to consume. This rules basically form the food safety management system which allows a good handler to identify any hazards that could stand as a threat to the preparation of a consumable food so that control measures can be designed to eliminate such hazards.

HACCP is applied to all stages of the food production process.

HACCP outlines seven important principles to be taken into consideration in food safety, they include:

-Hazard Analysis

-Critical Control Points

-Critical Limits

-Critical Control Monitoring

-Corrective Action

-Procedures

-Record Keeping

all the above is what i would say

c. flammable gases, patient lying in standing water, combustible liquids near the victim