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.
Yea daddy it was a very choice but then had 3 head then go
Answer:
ask more questions to open up and definitely confront the problem to her so you guys can work it out because if you don't and you both keep holding back it's not finna help nun so just go to her talk to her get out of you comfort zone. make the first moves yk don't hold back communication is key.
Maximum oxygen uptake is what the Cooper test measures
