Answer: the correct option is C (Use an antiseptic and put on a glove over the infected cut Leave it alone).
Explanation: An antiseptic is antimicrobial substance that are applied to living tissue/skin to reduce the possibility of infection.
Therefore if you have an infected cut on your hand that is swollen and red. You use an antiseptic and put on a glove over the infected cut .
The items of food handling that is most likely to be vulnerable of hazards is the critical control point. The critical control point is a procedure being applied to be able to prevent hazard to be contaminated to the food and in the same time to promote food safety. One of the methods that falls under critical control point is cooking, it is used to kill microorganisms that could be lurking on the food. The reason why it could be vulnerable of hazards because if it not done correctly, it could still preserve the contaminants, making it dangerous and making the people consume it at risk. Just like in cooking, when it is not done correctly, it will preserve the microorganisms, making the people consume it at risk.
Answer:
Meat, poultry, fish, dry beans and peas, eggs, nuts, and seeds supply many nutrients. These include protein, B vitamins (niacin, thiamin, riboflavin, and B6), vitamin E, iron, zinc, and magnesium. Diets that are high in saturated fats raise “bad” cholesterol levels in the blood.
Explanation:
Hope that helped you!
