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.
The answer is letter
D.
Non-communicable disease
are non-infectious and non-transmittable. They refer to chronic diseases of the
body which last for long periods of time and has a nature of slowly
progressing. Diseases include stroke, cancers, diabetes, asthma, kidney
disease, among others. These diseases are directly link to a person’s genes,
diet choice, and poor air quality. Since these diseases are chronic in nature,
chronic treatment is also necessary. If left untreated the diseases may lead to
different complications in the body or worst, death.
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The arteries in the image appear red because they are carrying oxygenated blood to the body. That is option B.
<h3>What is an artery?</h3>
An artery is known to be vessels that are surrounded by smooth muscles whose major function.is to distribute oxygenated blood from the lungs.
The blood is oxygenated in the lungs and is transported to the heart where it is then pumped to the whole body through the aorta.
Therefore, the arteries in the image appear red because they are carrying oxygenated blood to the body.
Learn more about blood vessels here:
brainly.com/question/25149738
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