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University of Manitoba *

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MIS2000

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Information Systems

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Nov 24, 2024

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docx

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) The HACCP system anticipates food safety problems before they happen - This is indeed an advantage, as HACCP focuses on preventing hazards rather than reacting to them. c) The HACCP system enables food managers to identify foods and processes that are most likely to cause foodborne illness - This is a core principle of HACCP, allowing for targeted control measures. d) The HACCP system more accurately describes the overall condition of the establishment - This is true, as HACCP provides a comprehensive view of food safety management within an establishment, rather than just isolated snapshots provided by traditional inspections. Therefore, the statement about HACCP requiring less time and manpower (b) is not an advantage of the system compared to traditional food safety inspection methods.

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