<u>Answer:</u> D. Helmet.
<u>Reasoning:</u> You'll be more likely to survive and heal from shoulder, knee, and mouth damages. While head or brain damage is common and common for death.
"Poor personal hygiene" is the main and biggest cause of foodborne illness. Personal hygiene is very basic to every individual. It reflects how we bring ourselves and take care of ourselves. It would be a great embarrassment to other people if you smell unpleasant, most especially towards your co-workers and employers.
As a girl I can say that the uterus sheds the egg.
Answer: C) Proteins
Explanation: Protein provides 4 calories for every 1 gram consumed as does carbohydrates, while fat provides 9 calories for every 1 gram consumed. The body can rapidly metabolize carbohydrates, making this macronutrient the favored energy source for your body. In contrast, the vital macronutrient protein breaks down your body's cells and rebuilds them.
Answer:
In order to prevent cross-contact, the food worker should wash plates, small equipments, and utensils with hot soapy water after washing his hands and changing his gloves.
• When the food allergen or gluten is transferred to a food meant to be gluten or allergen free cross contact takes place.
• Cross contact with a gluten or allergen via condiments is general.
• There is a need to wash and sterilize everything coming into contact with the gluten-free or allergen free food being prepared.
• After that one should wash hands with soapy water and change gloves and aprons.
• After changing gloves one should wash the plates, utensils, and small equipments with hot and soapy water or rinse off residue and put in the dishwasher.
Thus, after changing gloves one should wash the plates and utensils completely with hot and soapy water.
Explanation:
Answer:
clean the equipment/dishes being used
