Answer:
washing hands will prevent
washing hands removes the infectious viruses and bacteria present on your hands if you don't wash hands the virus may enter your body which can harm you.
The definition of hygiene says cleanliness. A does not have to do with that. B does because keeping that clean prevents food diseases like salmonella. C has nothing to do with hygiene. D has nothing to do with being clean. So the answer would be B. I hope this helps!
Answer:
by not participating in those kinds of situations
The FDA supports that food is cooled from 135°F to 41°F (57°C to 5°C) in six hours or less. This time end helps prevent dangerous bacteria fullness. But the guidelines don’t end there. The FDA Food Code has one supplementary rule: Food must be cooled off from 135°F to 70°F (57°C to 21°C) in two hours or less. In this reach, bacteria can double in as short as 20 minutes. The sooner food passes finished this temperature range, the real. Food workers have the peace of the six hours to take food finished the remaining temperature risk zone, from 70°F down to 41°F (21°C to 5°C).
This entire cooling off process is usually called the two-stage cooling method. Some food workers see it like this:
<span>Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours or less. <span>Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours or less.</span></span>