<span><span>The blood cells containing hemoglobin, that transports oxygen (O2) to the body tissues of vertebrates, are called red blood cells.</span> Red blood cells (RBCs), are also referred to as red cells, red blood corpuscles, haematids, erythroid cells or erythrocytes<span>, (from Greek erythros for "red" and kytos for "hollow vessel"..RBCs take up oxygen in the lungs and release it into tissues while squeezing through the body's capillaries.</span></span>
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-Headaches, which may be severe and worsen with activity or in the early morning.
-Seizures. People may experience different types of seizures. Certain drugs can help prevent or control them.
-Personality or memory changes.
-Nausea or vomiting.
-Fatigue.
-Drowsiness.
-Sleep problems.
-Memory problems.
Steps to improve food safety in commercial food preparation units like restaurants
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- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
Variation and natural selection
