A justification for the hazard analysis of critical control points is that:
A) health hazards can be introduced at any point from harvest to consumption.
B) chemical additives are the most dangerous food-associated health hazards at present.
C) food-associated illness is almost exclusively due to Salmonella.
D) poor canning practices cause the greatest number of food-related intoxications.
E) None of these is correct.
Correct Answer:
Verified
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