What is that? Is it a rickroll?
Over the past several decades medical sociology has become a major subdiscipline of sociology, at the same time assuming an increasingly conspicuous role in health care disciplines such as public health, health care management, nursing, and clinical medicine. The name medical sociology garners immediate recognition and legitimacy and, thus, continues to be widely used—for instance, to designate the Medical Sociology Section of the American Sociological Association—even though most scholars in the area concede that the term is narrow and misleading. Many courses and texts, rather than using the term "sociology of medicine," refer instead to the sociology of health, health and health care, health and illness, health and medicine, or health and healing. The study of medicine is only part of the sociological study of health and health care, a broad field ranging from (1) social epidemiology, the study of socioeconomic, demographic, and behavioral factors in the etiology of disease and mortality; to (2) studies of the development and organizational dynamics of health occupations and professions, hospitals, health maintenance and long-term care organizations, including interorganizational relationships as well as interpersonal behavior, for example, between physician and patient; to (3) the reactions of societies to illness, including cultural meanings and normative expectations and, reciprocally, the reactions of individuals in interpreting, negotiating, managing, and socially constructing illness experience; to (4) the social policies, social movements, politics, and economic conditions that shape and are shaped by health and disease within single countries, as well as in a comparative, international context.
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.
I believe it's either microwaves or x-rays
I studied this last year
