Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.
Answer:
946.35mL (to 2 decimal places)
Explanation:
Use the formula
C1V1 = C2V2
where C1 is the concentration of the undiluted medication = 15mg/mL
V1 is the volume of the undiluted medication = 1 pint = 473.176mL (convert pint to mL)
C2 is the concentration that the diluted medication should have = 5mg/mL
V2 is the volume of the diluted medication with syrup = ??
C1V1 = C2V2
15mg/mL x 473.176mL = 5mg/mL x V2
<u>15mg/mL x 473.176mL = V2</u>
5mg/mL
1419.528mL = V2
V2 = 1419.528mL (expected volume of medication + syrup)
Therefore, amount of non-medicated flavored syrup base to be added = 1419.528mL - 473.176mL
= 946.352mL (2 pints)
Answer:
When we overuse a joint, the bursae become inflamed, resulting in bursitis, a condition in which the bursae lose their function and the movements become painful. Excessive use of some joints can cause bursitis in sports like cycling, tennis, and long-distance running.
The correct answer is:
Denial, Anger, Bargaining, Depression, Acceptance
