Keeping notes on the safety measures that you develop and verify is one of the seven principles of the HACCP and is critical for professional food producers because they are answerable to bigger authorities; this is known as what principle? A.
verification
B.
recordkeeping
C.
corrective action
D.
monitoring the CCP

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Ci want to say is right

1. b vitamins2. vitamin k3. vitamin d4. examples are walnuts, seeds, tofu5.  total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin a, vitamin c, calcium, and iron.6. 11257. they have to contain reliable information8. less than 10%  9. i didnt read the course so im not surehope that : p