Type the correct answer in the box. What is the abbreviated form for the management system that reduces the risk of safety hazards in foods? is the abbreviation used for the management system that reduces the risk of safety hazards in foods.

                                                        water

a colorless, transparent, odorless, tasteless liquid that forms the seas, lakes, rivers, and rain and is the basis of the fluids of living organisms.

                                                        halon  

any of a number of unreactive gaseous compounds of carbon with bromine and other halogens, used in fire extinguishers, but now known to damage the ozone layer.

                                                  dry chemical

extinguishing agent used on class a, class b, and class c fires.

                                                  carbon dioxide

a colorless, odorless gas produced by burning carbon and organic compounds and by respiration. it is naturally present in air (about 0.03 percent) and is absorbed by plants in photosynthesis.

myth: mosquito bites transmit hiv. & shaking hands often transmits hiv. & oral sex never transmits hiv.

fact: breastfeeding can transmit hiv. & unprotected sex transmits hiv.