What do you mean? like planning lessons or is that just the question?
The most efficient way to eliminate waste is obviously to reduce. If we reduce the intake there wont be as much outtake.
Answer: This is known as RISK ASSESSMENT.
Risk assessment can be defined as the determination of the potential impact of an individual risk by measuring or otherwise assessing both the likelihood that it will occur and the impact if it should occur, and then combining the result according to an agreed rule to give a single measure of potential impact.
During contraction, the filaments slide past he thick filaments, shortening the sarcomere. The thick and thin filaments do the actual work of a muscle, and the way they do this is pretty cool. Thick filaments are made of a protein called myosin. At the molecular level, a thick filament is a shaft of myosin molecules arranged in a cylinder. Thin filaments are made of another protein called actin. The thin filaments look like two strands of pearls twisted around each other.
40° F or below should be the temperature range be for fresh food.
<h3>What temperature should fresh food be?</h3>
Make sure the freezer is consistently 0° F or below and the temperature is consistently 40° F or below by using an appliance thermometer. Within two hours of cooking or purchasing, refrigerate or freeze meat, poultry, eggs, shellfish, and other perishables. If it is hotter than 90 degrees Fahrenheit outside, refrigerate within an hour. Fresh meat should be kept between 28°F and 32°F for the best storage results. Meat should be kept in the refrigerator's coldest section. Perishability rises as storage temperatures approach 40°F. Bacteria start to multiply quickly at about 50°F.
Thus from above conclusion we can say that 40° F or below should be the temperature range be for fresh food.
Learn more about the temperature here:
brainly.com/question/24746268
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