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.
D. Removing bones and pits from food
Hope this helps! Good luck. :)
A behavior that increases the probability of an unintended injury is unsafe act. The term "unintentional" refers to injuries that were not planned. Unintentional injuries are described as situations in which the following conditions occur: the damage occurs in a brief period of time - seconds or minutes; and the detrimental outcome was not sought.
Among the most common causes of accidental injuries in the US are motor vehicle accidents, suffocation, drowning, poisoning, fire/burns, falls, and sports and recreational activities. Observations behavior that are neither intentional nor done on purpose result in unintentional damage. Injuries have an effect on everyone.
To learn more about injuries, click here.
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Hi !
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<em>Question</em>
Which factor increases the risks associated with diving into water?
Answer:
- Diving at night
