Question

a haccp system focuses mostly on the clean and sanitary conditions of the restaurant. cross - contamination, personal hygiene, and cleaning and sanitizing. major hazards at specific points within a foods flow through the operation. employee habits, actions, and behaviors.

Explanation:

HACCP (Hazard - Analysis and Critical Control Points) is a systematic preventive approach to food safety. It focuses on identifying and controlling major hazards at specific points in the food - production and handling process. It's not just about general sanitation or employee behavior but about pinpointing critical control points related to food safety hazards.

Answer:

major hazards at specific points within a food's flow through the operation.