Answer:
Step-by-step explanation:
Correct! These are all related to the safety and sanitation of food preparation environments. Sanitation in food refers to the practices and processes used to ensure that food is free from harmful substances, including contaminants like chemicals and biological agents. Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to food safety that identifies and prevents potential hazards in the food production process. Laceration is a type of injury that can occur in the kitchen, and it is important to have proper safety measures in place to minimize the risk of cuts and other physical injuries.