Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.
Answer:
In the ICU.
Explanation:
At census-taking-time, Jean Jones will be counted in ICU. Census means the total no. of patients who have at least spent two hours in ICU on the calendar day on which he was admitted to the hospital.
The food handler should ensure that all the three compartments in the sink are rinsed and cleaned prior to use. This is necessary in order to ensure that the sinks do not harbor any pathogen that can be transferred to the dishes. The right water temperatures should also be maintained in all the three sinks.
False, the more you brush the better your oral health
Answer:
I believe it would be the 2nd choice
Explanation:
Abseiling, also known as rappelling from French rappeler, 'to recall' or 'to pull through', is a controlled descent off a vertical drop, such as a rock face, using a rope
