Complete the table below regarding hazard analysis and critical control points (HACCP). a. Identify at least one instance in which each food production step listed below is considered as a Critical Control Point. b. Identify at least one predetermined method of control that can be used to mitigate the instance identified. A B ii Storing ili. Preparing iv. Processing v. Displaying vi. Serving vii. Packaging vili. Transporting ix. Disposing of food