The Hazard Analysis Critical Control Plan (HACCP) is a system used to reduce the risk of foodborne illnesses in the United States. Preventing problems from occurring is the paramount goal underlying any HACCP system. The principles employed in the development of HACCP plans meet the goal of preventing foodborne illnesses.In a PowerPoint presentation of 10 slides, describe the history and application of the HACCP system, addressing the following:You are required to use a minimum of three additional references in preparing your presentation.
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