Answer:
Vitamin K
Explanation:
Vitamin K is essential for blood clotting to prevent excessive bleeding. Therefore, vitamin K is most closely associated with the physiology of hemostasis which deals with prevention of excess loss of blood
All of the following are Time/Temperature Control for Safety Foods (TCS) EXCEPT: <u>Processed garlic oil mixtures
</u>
<h2>Further Explanation
</h2>
Time-Temperature Control for Safety (TCS) food is the food that needs to be kept at the proper temperature to prevent the growth of microorganisms and the production of toxins.
What are these foods
Potentially Hazardous Food
The type of the food that is susceptible to microorganism including harmful bacteria. Since they are more susceptible to microorganisms compared to others, application of TCS is needed.
What makes them more susceptible to microorganisms?
The nature, characteristic and composition of this food makes it ideal for the bacteria to live and grow. Such food are of the following origin:
- meat, fish, poultry, dairy and <u>eggs either raw or cooked;</u>
- plant origin that has undergone heat treatment like <u>cooked vegetable</u> or baked or texturized
How to apply TCS
Never leave potentially hazardous food at the Danger Zone for more than 2 hours.
- Danger zone (40 ℉ - 140 ℉) is the range of temperature that is
very suitable for harmful bacteria to grow rapidly.
- Maximum holding time of food at the Danger Zone (40 ℉ - 140 ℉) is 2 hours. After 2 hours it is expected that bacteria has grown to unsafe levels.
- Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
- Keep cold food cold—at or below 40 °F. Place food in containers on ice.
- Freezer temperature must be kept ideally at below -0.4 °F .
- Chiller must be kept at or below 41 °F .
- When cooking raw meat and poultry, food handlers must ensure that the meat’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.
Safe Minimum internal Temperature and Rest Time for Meat
- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
Learn more:
- Cross Contamination brainly.com/question/1727840
- Food Label brainly.com/question/5830491
Keywords: TCS, food, food safety
Answer:
Live attenuated vaccine.
Explanation:
Live virus vaccines use the attenuated or weakened form of the virus. The virus is attenuated by the heat shock or by the use of specific chemicals that decreases its pathogenicity.
Rubella, or 3-day measles is caused by toga virus. The immunization of this virus is important to prevent the transmission of the virus in the fetus. The rubella vaccine is live attenuated vaccine because the attenuated form of virus is used in this vaccine.
Thus, the answer is live attenuated vaccine.
Answer:
Mathematical
Explanation:
Most times when analysis of a system is done by engineers with the aim of optimizing and controlling the system, mathematical model is used. When engineers aim to analyze a system, they build a descriptive model of the intended system for analysis as a hypothesis of the working principle of the system or they use it to estimate how an emergency event could impact the system.
