I can help if you put the options. (A. B. C. D.)
Answer:
humerus
Explanation:
ik it is for sure not the last two
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:
1. Neck and Shoulder
2.arms and the back
3.A comfortable place to work
4.The study of people's efficiency in their working environment
5.A poor posture, Vibration, using too much force, frequent lifting
