Match the following definitions to their corresponding terms that are used in a HACCP plan. 1: A high-risk stage of a food process that requires risk mitigation ____ 2: The target parameter of a food process such that the hazard is reduced to a sufficiently low risk ____ 3: Checking whether the required target process parameters are successfully being met ____ 4: Providing evidence that a process put in place is scientifically sufficient to reduce the risk ____Matching