The bulb! I hope this helps :)
The employer shall take the necessary measures to ensure the safety and protect the physical and mental health of the workers. These measures include actions to prevent occupational risks and hardship at work, information and training actions, the setting up of an organization and adapted means.
The implementation of these measures is based on 9 general principles of prevention:
Avoid risks
Evaluate risks that can not be avoided
Fight risks that can not be avoided
Adapt the work to the man
Take into account the state of evolution of the technique
Replace what is dangerous with what is less dangerous
Plan prevention by integrating, technical, organization and working conditions
Take collective protection measures
Give appropriate instructions to workers
<span>Vitamins are classified as either
fat soluble (vitamins A, D, E and K) or water soluble (vitamins B and
C). This difference between the two groups is very important. It
determines how each vitamin acts within the body. Fat soluble vitamins,
once they have been stored in tissues in the body, tend to remain there.
This means that if a person takes in too much of a fat soluble vitamin,
over time they can have too much of that vitamin present in their body,
a potentially dangerous condition called hypervitaminosis (literally,
too much vitamin in the body). Water-soluble vitamins, including
vitamins C and B, are excreted much more quickly than fat-soluble
vitamins, and they need to be replaced more frequently.</span>
Answer:
wsdaadfsdafasdfsfgsedgvadgaeggethkhmjynfyjhjjjj
Explanation:
Answer:
You can get foodborne illness by eating food contaminated by harmful organisms, such as bacteria, parasites, and viruses. The most common ways that harmful organisms are spread are: During food processing. ... If bacteria come in contact with meat or poultry during processing, they can contaminate the food.
Explanation:
