The correct answer is C. Explain how to use the supplies included in the first aid kit
Explanation:
A first aid kit includes basic medical supplies such as bandages, antiseptic solution, a thermometer, gloves, cotton applicators, among others, that can be used to deal with basic medical situations and emergencies such as minor injuries. Additionally, most first aid kits include a first aid guide, which lists all the elements of the kit and provides instructions on how to use each of these and in which cases it is appropriate to use each supply. For example, the guide should indicate an antiseptic solution is used in minor injuries such as cut to prevent infection. According to this, the purpose of the first aid guide is to "explain how to use the supplies included in the first aid kit".
The brain releases endorphins while exercising, the release of these endorphins tend to make people happy.
Answer:
1. HACCP.
2. The HACCP Team.
Explanation:
HACCP is an acronym for Hazard Analysis Critical Control Point.
1. <u>HACCP</u>: it is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards, from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. It is recognized internationally as a method used for the identification and management of risks (hazards) that are related to food safety. Therefore, it is designed to be used in all aspects of the food industry such as growing, harvesting, processing, distribution, and consumption.
2. <u>The HACCP Team</u>: multi-disciplinary and including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; may need assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process. These group of people (team) are saddled with the responsibility of developing, implementing and maintaining the Hazard Analysis Critical Control Point (HACCP) plan or system.
Your answer is C.........
Answer:
Serving size. Check to see how many servings the package contains.
Calories. How many calories are in one serving?
Carbohydrates. The total carbohydrates listed on a food label include sugar, complex carbohydrate and fiber, which can all affect blood glucose.