Learning Goal: I’m working on a nutrition multi-part question and need an explanation and answer to help me learn.I need a HACCP plan for chicken due to the biological hazards. I do have some information for you to conduct the table but there is also some information that is missing. Make sure to include sections for purchasing, receiving, storing, preparation, cooking, holding, serving, and reheating (as needed). On the attached document, includes the appendixes which will help with some information for the HACCP.