Which of the following would be found within the Hazard Analysis and Critical Control Point guidelines for food safety?

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All of these would be found within the guidelines for Hazard Analysis and Critical Control Point (HACCP) for food safety. HACCP is a food safety management system that focuses on identifying and controlling potential hazards throughout the food production process, from raw materials to finished products. Parameters for oyster harvests based on water quality assessments, temperature requirements for milk pasteurization, and precise definitions to distinguish between fruit juice and fruit nectar are all examples of critical control points that would be addressed within a HACCP plan.

Which of the Following Would Be Found Within the Hazard