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1. What types of food safety programs must be in place as a foundation for a food safety management system? 2. What are some ways

1. What types of food safety programs must be in place as a foundation for a food safety management system? 2. What are some ways to achieve active managerial control? 3. Summarize the activities involved in the first HACCP principle "Conduct a Hazard Analysis." 4. Under what conditions might a regulatory authority allow an operation to continue operating in the event of a water or electrical interruption

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