False.
First of all, a physical hazard is an agent, factor or circumstance that can cause harm with or without contact. Physical hazards include ergonomic hazards, radiation, heat and cold stress, vibration hazards, and noise hazards.
Antibiotic and other drug traces found in meat, poultry, and dairy products are on the other hand, caused by exposure to chemicals. Chemical hazards include compounds that can cause illness or injury due to immediate or long-term exposure.
Answer:
not sure but I think the correct answer is c
The three simple rules of menu planning are of the following
Rule #1: Always Check the calendar before making a menu plan. What nights do I have more/less time to cook? And are there any nights that require grab-and-go meals?
Rule #2: Know your limits. This goes hand-in hand with rile #1, because clearly you are limited by what is going on in your calendar for the week.
Rule #3: No more than one recipe that requires active, hands-on cooking is allowed on a given night! If I'm sauteing chicken or pork chops, the vegetable will not require much actual cooking.
Hope this helps!
Possibly scurvy? I'm not really sure.
