The items of food handling that is most likely to be vulnerable of hazards is the critical control point. The critical control point is a procedure being applied to be able to prevent hazard to be contaminated to the food and in the same time to promote food safety. One of the methods that falls under critical control point is cooking, it is used to kill microorganisms that could be lurking on the food. The reason why it could be vulnerable of hazards because if it not done correctly, it could still preserve the contaminants, making it dangerous and making the people consume it at risk. Just like in cooking, when it is not done correctly, it will preserve the microorganisms, making the people consume it at risk.
Answer:
It is recommended that an athlete consume 16 ounces (two cups) of water two hours before exercise begins. Another eight to 16 ounces (one to two cups) should be consumed 15 minutes prior to exercise.
The apple would not equal the same as canned fruit
Answer:
on the food label
Explanation:
there is the table where they says what is in the product.
