C - correct answer The purpose of a food safety management system is to



A) keep all areas of the facility clean and pest-free.

B) identify, tag, and repair faulty equipment within the facility.

C) prevent foodborne illness by controlling risks and hazards.

D) use the correct methods for purchasing and receiving food.



D - correct answer A manager's responsibility to actively control risk factors for foodborne illnesses is called

A) hazard analysis critical control point (HACCP).

B) qu...
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