Answer: D. decrease in employee turnover
Hazard Analysis Critical Control Point (HACCP) is very important as it prioritizes and controls potential hazards in food. HACCP is a system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. With this, a decrease in employee turnover will be the correct answer knowing all other options are more appropriate benefits of HACCP