I believe the answer is a job ( C ) correct me if I am wrong please.
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Answer: This team is in the forming stage of group development. In this stage, people in the team are getting to know each other and starting to think of the task they have to perform. <u>Each member's skills are being discussed in order for the roles to be assigned and a timeline is being built</u> so the activites are performed in an organized way.
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.
Answer:
B. False
Explanation:
Body composition evaluates the breakdown of fat and fat free mass. Body Mass Index or BMI is the measure of one's body fat based on only one's height and weight.
