Which of the following is the basis of a food saftey program structured using the HACCP method? * 1 point a) The results of the risk assessment conducted on the venue regarding safe food handling b) The results of the hazard analysis undertaken within the venue on the food that is handled, and food handling procedures used. c) A risk assessment conducted on the food poisoning history of customers of the venue d) A risk and hazard assessment carried out to determine quality of produce used and the risk of contamination