Answer:
1. HACCP.
2. The HACCP Team.
Explanation:
HACCP is an acronym for Hazard Analysis Critical Control Point.
1. <u>HACCP</u>: it is a management 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. It is recognized internationally as a method used for the identification and management of risks (hazards) that are related to food safety. Therefore, it is designed to be used in all aspects of the food industry such as growing, harvesting, processing, distribution, and consumption.
2. <u>The HACCP Team</u>: multi-disciplinary and including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; may need assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process. These group of people (team) are saddled with the responsibility of developing, implementing and maintaining the Hazard Analysis Critical Control Point (HACCP) plan or system.
1: Teens should be aware of those issues for many reason! Such as helping there future! Helping them have healthy and a not sickness life!
2: So everyone is safe!
3:Not sure sorry
Answer:
Explanation:
Dehydration happens when you have more fluids leaving the body then entering it. Your blood becomes more concentrated and makes your kidneys retain fluids, meaning that you urinate less. Concentrated blood makes it harder for the cardiovascular system and can lead to fainting. Less water can also cause hyperthermia because it hampers the tempasture controlling mechanism.
