To achieve active managerial control through HACCP principles, food protection managers must do all except which one of the following? Determine steps to control hazards
Implement practices and procedures to prevent, eliminate, or reduce food-bome illness
Monitor employees hand-washing procedures
Identify food safety hazards by reviewing the menu and product lists for potentially hazardous foods

Ava has an important exam coming up for which she feels unprepared. what is the best way for ava to relieve her stress about the exam? question 17 options: indulge in a little more coffee than usual to increase her concentration on the day of the exam. limit her time spent thinking about the exam and focus on leisure activities. spend extra time relaxing, sleeping, and watching television in the days leading up to the exam. manage her time by setting up a study schedule for the week prior to the exam.