Freestyle wrestling is a grappling style that is also practiced worldwide. This style of wrestling has links to “catch-as-catch-can” styles of wrestling, which involve using almost any technique to throw down and pin your opponent in order to win. Freestyle wrestling brings together the different traditional wrestling styles of sambo and judo.
The name “Greco-Roman” was used to purport that this style of wrestling is similar to styles used by ancient civilizations around the Mediterranean Sea, especially during the ancient Greek Olympics. Greco-Roman wrestling is practiced worldwide and was first part of the Olympic Games in 1896. It has continued to be part of the summer Olympics since 1908. Greco-Roman and freestyle wrestling have some key similarities but also differences. Both involve grappling with an opponent, takedowns, and turns with the aim of pinning an opponent. The major differences between these two styles of wrestling include the following One of the main differences between these two styles of wrestling is that Greco-Roman forbids any holds below the waist, but freestyle wrestling allows you to use your legs as both defensive and offensive weapons. You can also use a double leg or single leg takedown to pin your opponent to the mat. Because of this major difference, these two wrestling styles use vastly different strategies and techniques.
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.
