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.
1. the improper functioning of the body brought about by heredity, infection, diet, or the environment
disease
2. cannot be spread through contact or any mechanism of transmission
non - infectious disease
3. caused by the spread of harmful microorganisms
infectious disease
4. caused by the multiplication of a small infectious agent which invades a host cell and then destroys it
viral infection
5. caused by the reproduction of a small infectious agent which produces poisons that destroy cells
bacterial infection
6. caused by the multiplication of fungal organisms on or in the body
fungal infection
7. caused by microscopic parasites
protozoan infection
I think it’s B.. I’m not for sure though
