I believe the answer is A. Don't trust me though, lol.
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: I believe that it is not safe because if you were to say crush it up and snort it and you thought that is wasn't working so you did another and then maybe another then you might be taking more then what you where supposed to take in one setting.
Hope it makes since.
Answer – 20 percent
A Blood Alcohol Level (BAL) of .12 reduces the distance a pedestrian can be seen by a driver by about 20 percent. Four standard drinks consumed during the first hour of drinking, will increase a person's BAL to about .1%
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