Answer:
Bone pain, numbness, fatigue, mental fogginess, etc.
Explanation:
Multiple myeloma is a type of cancer which forms in plasma cell (a type of white blood cell). Plasma cell makes antibodies which help the body in fighting against infections but in the case of Multiple myeloma cancer cells crowd out the healthy blood cells and gets accumulate in the bone marrow and rather than creating antibodies cancer cells starts producing harmful abnormal proteins that can cause complications.
It's symptoms include:
- Bone pain, especially in chest and spine.
- Numbness in legs.
- Mental fogginess.
- Infections.
- Weight loss.
- Loss of appetite.
Answer:
All because they all contribute to your well being
Answer:
If you are asking for the translation of the phrase, it means "an example", or someone/something that is a good example.
Ex:
"Dapat mong tularan ang ate mo."
This means, you should follow the steps of your older sister.
Answer:
false
Explanation:
the ball must land diagonal to where the server is serving and the ball has to be in that little square.
hope this helps:)
All of the following are Time/Temperature Control for Safety Foods (TCS) EXCEPT: <u>Processed garlic oil mixtures
</u>
<h2>Further Explanation
</h2>
Time-Temperature Control for Safety (TCS) food is the food that needs to be kept at the proper temperature to prevent the growth of microorganisms and the production of toxins.
What are these foods
Potentially Hazardous Food
The type of the food that is susceptible to microorganism including harmful bacteria. Since they are more susceptible to microorganisms compared to others, application of TCS is needed.
What makes them more susceptible to microorganisms?
The nature, characteristic and composition of this food makes it ideal for the bacteria to live and grow. Such food are of the following origin:
- meat, fish, poultry, dairy and <u>eggs either raw or cooked;</u>
- plant origin that has undergone heat treatment like <u>cooked vegetable</u> or baked or texturized
How to apply TCS
Never leave potentially hazardous food at the Danger Zone for more than 2 hours.
- Danger zone (40 ℉ - 140 ℉) is the range of temperature that is
very suitable for harmful bacteria to grow rapidly.
- Maximum holding time of food at the Danger Zone (40 ℉ - 140 ℉) is 2 hours. After 2 hours it is expected that bacteria has grown to unsafe levels.
- Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
- Keep cold food cold—at or below 40 °F. Place food in containers on ice.
- Freezer temperature must be kept ideally at below -0.4 °F .
- Chiller must be kept at or below 41 °F .
- When cooking raw meat and poultry, food handlers must ensure that the meat’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.
Safe Minimum internal Temperature and Rest Time for Meat
- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
Learn more:
- Cross Contamination brainly.com/question/1727840
- Food Label brainly.com/question/5830491
Keywords: TCS, food, food safety
