Answer:
The FDA defines <em><u>Potentially Hazardous Food (PHF)</u></em> as any perishable food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, or other ingredients capable of supporting rapid and progressive growth of infectious or toxigenic micro-organisms.
Explanation:
<u>Potentially Hazardous Foods</u> are the foods that are perishable like milk and it's products, eggs, meat, poultry, fish, or other items that have ingredients that have a rapid and progressive growth of infectious or toxigenic micro-organisms. These food items are graded by the Food and Drug Administration (FDA) as potentially hazardous food in accordance with their contents which play a huge role in their longevity and endurance or lasting potential. The easily degradable foods which get spoiled sooner than others are termed under the PHF so as to identify their duration and thus make people aware of how to handle such foods.
I can't really see but i think you can do it.
Static stretch
Explanation:
Static stretching exercises are done by elongating the target muscles as tolerated and then holding the stretch in that position for a stipulating length of time. This holding time period is usually determined by the individual’s age, activity level, any other previous illness or injuries etc.
The holding time usually is around 10-15 seconds is especially done to:
- Reduce risk of injury, muscle stiffness
- Increase mobility, flexibility, range of motion
- Relieve back or joint pains.
The main physiology in stretch reflex:
The stretch reflex is a myotatic reflex which is triggered by the action potentials of la afferent fibers. This causes the excited motor neurons to contract the stretched muscle which in turn reduces the potential.
The holding in static stretching is to make the elongation of the muscles a habitual length for the muscle spindle fibers and mark it is a new length.
The signals are reduced and the receptors are trained to allow more muscle fiber lengthening. The greatest increase in length or increase in range of motion occurs when the stretch is held for about 10-30 seconds with 2-4 repetitions.
Answer:
True
Since enzyme activities in the microorganism slows down.
Hope this helps.
