Yes, rural areas should be concerned about contagious diseases since they affect rural healthcare systems and citizens' quality of life, mortality, and healthcare expenses.
Though urban areas offer better living circumstances than rural ones like improved housing, sanitization, ventilation, and social services, but they are potential hotspots for the fast transmission of infectious illnesses due to the population density and frequent contact between residents.
On the other hand, rural areas may not have a high population density, yet they should still be concerned about contagious diseases since they lack the facilities and better healthcare that urban areas have.
As a result, both urban and rural areas should be concerned about the spread of infectious illnesses.
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Stress makes you nervous almost and makes our heart go faster and your brain think??? it could give you a heart attack?? i wouldn't trust this lol
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.
Out of the following
A. .08 BAL per hour
B. .05 BAL per hour
C. .018 BAL per hour
D. .015 BAL per hour
The answer is D. This is equivalent to 0.015 g / 100mL / hour leaving your body after alcohol intake. This occurs after the alcohol is broken down by the liver to acetaldehyde and then to acetic acid by alcohol dehydrogenase (ADH). The acetic acid is later excreted through the kidneys and skin. On average, the liver can metabolize 1 ounce of alcohol every hour. It takes approximately 5.5 hours for 0.08 ounces of alcohol to leave the system after intake.
