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19) Your HACCP team should analyze a hazard by: a) creating control measures to prevent hazards. b) using the food's flow diagram to discover what

19) Your HACCP team should analyze a hazard by: a) creating control measures to prevent hazards. b) using the food's flow diagram to discover what hazards are in the preparation process. c) using previously established hazards as a template to discover new potential hazards. d) analyzing the food establishment's kitchen for potential hazards

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