Answer:
С. Fat and calorie content
Explanation:
A public health license can be defined as series of privileges and authority granted to a practitioner in the public domain, to offer services to the general public after admitting to comply with the standards, rules and regulations set aside by health regulatory agencies and the government (both state and federal).
This ultimately implies that, all restaurant owners must have met the minimum requirements (criteria) and agree to comply with all the standards, rules and regulations with respect to public health before they are endorsed and then given a license to practice or operate within the state by the appropriate agency or authorities.
Hence, state agencies would refer to the Model Food Code published by the Food and Drug Administration (FDA) for recommendations on all of the following topics;
I. Standards for refrigeration equipment and commercial dishwashers.
II. The amount and level of training needed by restaurant health inspectors.
III. The need for consumer advisories for raw or undercooked foods.
However, the fat and calorie content of a food is not part of the Model Food Code used for safeguarding public health and to ensure that foods being sold are unadulterated.
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A material safety data sheet (MSDS) provides information on materials and chemical products. Both of these technicians are correct since the MSDS contains several sections including two sections referring to the toxicological information and the physical and chemical properties of the material. The physical and chemical properties involve information such as freezing/melting point, viscosity, solubility in water and others. The toxicological information should include information on the short- and long-term effects of exposure to this material and the several types of toxicity that this material could cause.
Adenine forms adenosine when connected ribose.
