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Brrunno [24]
3 years ago
6

Simon is a 35-year-old lawyer who works in a large law firm in New York City. He’s noticed that since he turned 30, his body see

ms to need more time on average to recuperate from illnesses. To top it off, since he started working at the firm about two years ago, he has seemed vulnerable to catching every infectious illness that his co-workers come down with – from a little cold to a full-blown flu. Simon always seems to be coughing, sniffling, and fighting fatigue. He’s also recently developed a skin condition on his face that looks greasy and flaky, and feels irritable most of the time. Although he considers his diet pretty healthy and his lifestyle relatively active, Simon is now thinking of taking vitamin supplements. Do you think Simon might need supplements? If so, which one(s)? 1. Simon learns that supplementing with water-soluble vitamins is potentially safer (compared to fat-soluble varieties) because they aren't stored in the body for as long, which reduces their ability to cause a toxicity. Which vitamin is water soluble? a. vitamin A b. vitamin K c. vitamin E d. vitamin D e. vitamin C
Biology
1 answer:
attashe74 [19]3 years ago
5 0

The answer is c because they are easily destroyed and washed away during food storage preparation

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1.
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Steps to improve food safety in commercial food preparation units like restaurants .

  1. Wash and sanitize hands to begin food preparation
  2. Clean & sanitize the prep sink or the 3-comparment sink
  3. Remove smallwares & dishes from the preparation area
  4. Set up equipment for food preparation

Explanation:

Food contamination is the major source for foodborne infections and illnesses

Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc

The standardized procedures while cleaning, separating, cooking and storing food should be followed.

Cleaning processes first include personal cleaning as well as cleaning the preparation.

Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc

Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing

Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products

Cooking the food at a right temperature depending upon the type of cooking

Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.

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•Photosynthesis removes carbon dioxide from the atmosphere, and cellular respiration  puts it back.

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water is supplied through the roots, carbon dioxide collected through stomata and sun light is capture  by chloroplast.

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