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The FDA recommends the use of three risk designations when evaluating operations. Which designation is for actions and procedures that prevent, eliminate, or reduce hazards associated with foodborne illness to an acceptable level

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Answer: Priority item.

Explanation:

I believe there should be options here but PRIORITY ITEM should be the answer anyway.

Priority items are the most critical items. They refer to a provision in the 2009 FDA FOOD CODE which when applied contribute directly to the hazards of foodborne illness or injury being eliminated, prevented or reduced to an acceptable level.

They include actions such as cooking, reheating and handwashing.

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