I would say A & B (not sure about C because it isn’t that dangerous?)
During my assignment, after every piece of raw poultry I would be cutting, I would sanitize the counter top, cutting board, knife and any other equipment I have been using that came into contact with the raw poultry.
Sanitation plays an important<span> role </span>in the<span> reduction of pathogens and biological load. Removal of </span>recent<span> litter followed by </span>cleanup and<span> disinfecting of facilities helps </span>cut back infectious agent<span> numbers and break </span>unwellness<span> cycles. A</span>dditionally<span>, as live production becomes the </span>spot<span> of programs for the reduction of human pathogens </span>like<span> Campylobacter and salmonellae on poultry carcasses, </span>it will become<span> necessary to document that sanitation procedures </span>are<span> effective.</span>
Oxygenated (arterial) blood is bright red, while dexoygenated (venous) blood is dark reddish-purple. The difference is color results from the electronic state of the iron ion (ferrous vs ferric), which in turn influences the π → π* and n → π* electronic transitions of porphyrin and hence its optical characteristics.
<span> They help provide the body with building material. </span>
Answer:
Order anything on the menu labeled "sugar-free" or "fat-free."
Explanation:
Ample research evidence supports the fact that reduction in sugar and fat diets is a relevant treatment for pre-diabetes. If the sugar and fat intake of the patient is reduced, the blood sugar levels may be lowered because more sugar is prevented from entering into the patient's blood stream. Reducing sugar intake can also help reverse insulin resistance.
Intake of a diet of sugar that digest quickly may lead to a spike in blood sugar level of a pre-diabetes patient, the body often find it difficult to lower blood sugar levels after such a meal. Hence, ordering anything on the menu labeled "sugar-free" or "fat-free" can help to minimize Diana's spikes in sugar level.
