Talking about food safety or Danger zone, we are focusing on the critical temperature where food-borne bacteria grows faster and the range of danger zone is 39 °F to 140°F. After this, if food is not clean and cooks properly it may result in illness or foodborne diseases to the person who eats the food. Potential hazards foods are the following listed below:
1. Food rich in protein.
2. Food high in moisture
3. Food that is low in acidity
Answer: This is a <em><u>True</u></em> statement.
Explanation:
The HACCP is based under the FDA. The FDA goes by the official guidelines and regulations based on the HACCP's recommendations. They check the food from the time it is harvested until consumption. They make sure that all foods are checked before the consumer buys them. If there is a hazard, it is known quickly and taken care of.
Answer: was a deviation from an established standard of care and that the deviation was the proximate cause of injury.
Explanation:
Acquired immunodeficiency syndrome/ AIDS is a chronic disease that is caused via human immunodeficiency virus. It affects the immune system of the body. It interfere with the body's ability to fight against the disease causing pathogen.
It is caused by the sexual intercourse with an infected person, transfusion of infected blood, use of used syringe and through other ways.
According to the given situation, the transfusion of contaminated blood or blood products is likely to show the deviation from the standard practice and can become the cause of internal tissue injury.
Answer:
The infrastructure of development is the ability to help with economic stimulus and improve home life and adapt to the lifestyle.
