Active managerial control and HACCP are two systems to help food service establishments _____.

- recruit overseas specialists who are in demand in the U.S.
-quickly identify suppliers for antibiotics in case of an outbreak of food-borne illness
-prosecute those responsible for outbreaks of food-borne illness
-control risks and hazards

Active managerial control and HACCP are two systems to help food service establishments control risks and hazards. Thus, option "D" is correct.

What are Hazard analysis and critical control points?

Hazard analysis and critical control points (HACCP) is a systematic preventive approach designed to make food safety from biological, chemical, physical hazards and even radiological hazards in production processes that can cause or make the finished product to unsafe for consumption and designs measures to reduce these risks to a very safe level.

Thus, option "D" is correct.

To learn more about Hazard analysis and critical control points click here;

https://brainly.com/question/10328303

#SPJ1