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