The steps get More specific
Statement 3 is the best choice
7. Environmental factors that can contribute to our epidemic of obesity include all of the following except?
B. increased sedentary <span>lifestyles</span>
10. What are some external influences that may lead a person to be at risk for anorexia?
B. our society's cultural reinforcement to be thin
<span>The energy transformation in the sun is primarily the change of nuclear energy to light energy.
More Explainable: </span><span>The sun is said to "burn hydrogen" but what that really means is that near the center of the sun there is enough temperature and pressure to cause the fusion of hydrogen nuclei (protons) into helium nuclei (two protons and two neutrons). The fusion (not fission) reaction energy give off energy in a complex way that includes heat and light. The light works its way out from the center of the sun to the surface and eventually out of the surface into space. That is the sunlight we see as well as some light that is outside our range of vision. The light is electromagnetic energy. </span>
Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
