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.
Less people will have to inhale the second smoke from others due to smoking in public. Many people could have less health problems due to lack of second hand smoke inhalation
They are called lymphocytes, which are a type of white blood cell. I hope this helps! :)
<span>c. single-unit packaging.
Single-unit packaging is when the only quantity of medication that's given to the patient is that that's enough for that intake. In an institutional setting, medication is given at the right time, at meals, or off meals, whenever it is prescribed - the patient does not need to worry with when to take or how many he/she still have. The dose given is to be taken right then and is prepared for only one dose intake.</span>
Your answer is C.Heart Disease
