Conduct a survey of at least five food-service establishments. Find out if they have a HACCP plan. If they do, ask them how the plan helps them. Do they recommend that all food-service establishments use one? If they don't have one, do they use some other type of control for food safety?

Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production

Explanation:

i don't know the answer but i play video games

coordinates of r(b,c)

slope of nm is 0.

step-by-step explanation:

the midpoint of the line joining the points (x₁,y₁) and (x₂,y₂) is given by

the midpoint of the line segment nk is given by

∴r(b,c)

the slope of the line joining the points (x₁,y₁) and (x₂,y₂) is given by

slope of rs is

hence

coordinates of r(b,c)

and slope of nm is 0.