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Question
What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?
a. The Two-Forty-One-Forty rule
b. Safe Handling Certification Program
c. Hazard Analysis Critical Control Points
d. North American Residue Monitoring Program
e. Precautionary Principle
Answer
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g. Platelets q. Atherosclerosis
h. Embolus r. Type 1 diabetes
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