Health, 21.10.2020 19:01, blaze9691

Active managerial control and HACCP are two systems to help food service establishments . A. control risks and hazards

B. prosecute those responsible for outbreaks of food-borne illness

C. quickly identify suppliers for antibiotics in case of an outbreak of food-borne illness

D. recruit overseas specialists who are in demand in the U. S.

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