Supply-Chain Preventive Controls are required for: Question 20 options: a) Ingredients/foods presenting a hazard that is known or reasonably likely to occur that the food manufacturer/processor is not controlling itself with a kill step and that a commercial customer will also not control b) All food/all food production to prove that food is produced in a safe manner and that the food facility knows who its suppliers are c) Only for food facilities that import ingredients from foreign suppliers that are located in high risk countries