Answer:
I personally think they should reduce it from 6 feet to 3 feet because: Normally we stay 6 feet apart in case someone sneezes or coughs,(In schools also, not just in public), but there is no need to stay that far away; 3 to 4 feet is enough. Plus, in schools, friends want to socialize more, but that is not easily done when you are 6 feet apart. And, you do get tested a lot if you go to school, so if someone has virus symtoms, they probly will stay home and not go to school.
Hope this helps, and have a good day.
Answer:
natural ammunity
Explanation:
immunity possessed by a species or race that is present in an individual at birth prior to exposure to a pathogen or antigen.
Yes and I believe it’s called Mismates? (That is what I’ve always heard it called) and yes hereditary factors are often the cause of this.
I call it the "handitizer" like handsanitizer but instead of killing 99.98% of germs it kills 99..99% of germs
Answer:
1. HACCP.
2. The HACCP Team.
Explanation:
HACCP is an acronym for Hazard Analysis Critical Control Point.
1. <u>HACCP</u>: it is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards, from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. It is recognized internationally as a method used for the identification and management of risks (hazards) that are related to food safety. Therefore, it is designed to be used in all aspects of the food industry such as growing, harvesting, processing, distribution, and consumption.
2. <u>The HACCP Team</u>: multi-disciplinary and including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; may need assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process. These group of people (team) are saddled with the responsibility of developing, implementing and maintaining the Hazard Analysis Critical Control Point (HACCP) plan or system.
