Question

Active managerial control and HACCP are two systems to help food service establishments control risks and hazards as food flows from the

point of purchase to the point of service.
O True
O False

Answer 1

true

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Step-by-step explanation:

Answer 2

Answer: True

Explanation:A Hazard Aanalysis Critical Control Points plan is a food safety monitoring system that is used to identify and control biological, chemical, and physical hazards within the storage, transportation, use, preparation, and sale of perishable goods. It also determines critical control points (CCP) in the process of food production.