A best source of information to decide whether a product meets its need is to check the label of the product, and its detailed information.
Explanation:
It is always important to know where the product comes from. For example considering the product is a food, its information regarding nutrients, quality, quantity are mentioned by which one can compare the details with other brands.
Conclusion:
To learn more about label and food safety, refer:
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Answer:
Fat should provide no more than 30 percent of your total calorie intake.
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B) Food, Flossing, Fragrance, Fanning, Freshwater
C) Face masks, Frequent handwashing, Fresh vegetables, Following guidelines, Flu shots
D) Filth removal, Flushing, Food safety, Fumigation, Fostering cleanliness
Answer:
The correct answer is D) Filth removal, Flushing, Food safety, Fumigation, and Fostering cleanliness.
Explanation:
The five 'F's are often used as a mnemonic to remember key practices for maintaining sanitation and hygiene to prevent the transmission of diseases:
Filth removal: Keeping the environment clean by removing dirt, debris, and waste helps prevent the growth and spread of disease-causing microorganisms.
Flushing: Proper disposal of human waste and wastewater, such as through adequate sewage systems and sanitation facilities, is crucial to prevent the contamination of water sources and the spread of diseases.
Food safety: Ensuring that food is prepared, handled, and stored in a safe and hygienic manner helps prevent the transmission of foodborne illnesses.
Fumigation: Using chemicals or other methods to eliminate pests and insects that can spread diseases is an important aspect of maintaining hygiene.
Fostering cleanliness: Promoting and practicing good hygiene habits, such as regular handwashing, personal cleanliness, and keeping living spaces clean, contributes to disease prevention.
These practices collectively contribute to creating a clean and safe environment that reduces the risk of disease transmission. Option D aligns with the concept of the five 'F's and how they help in maintaining sanitation and hygiene.
The five 'F's that can be helpful in preventing the transmission of diseases by maintaining sanitation and hygiene are face masks, frequent handwashing, fresh vegetables, following guidelines, and flu shots.
The correct answer is option C) Face masks, Frequent handwashing, Fresh vegetables, Following guidelines, and Flu shots. These five 'F's can be helpful in preventing the transmission of diseases by maintaining sanitation and hygiene. Face masks can protect against respiratory droplets that may contain pathogens, frequent handwashing can help eliminate germs, fresh vegetables provide essential nutrients to boost the immune system, following guidelines ensures proper hygiene practices, and flu shots can prevent certain strains of the flu virus.
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b. supplement selection
c. open hours
d. health club demographics
I agree With B. supplement selection
correct me if i'm wrong
An example of simultaneous consumption is a live concert, where the audience consumes the performance of the musicians as it is being produced.
Simultaneous consumption refers to the consumption of a good or service at the same time it is produced. An example of simultaneous consumption is a live concert. In a live concert, the audience consumes the performance of the musicians as it is being produced. The experience of the concert cannot be stored or consumed at a later time.
Another example of simultaneous consumption is a haircut. When you get a haircut, you are consuming the service of the hairdresser as it is being provided. Once the haircut is finished, you cannot store it for future use.
Simultaneous consumption is different from goods that can be produced and consumed at different times, such as a car or a book. These goods can be produced and stored for later consumption.
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- in small patches so that foods spend less time in the TDZ
- by master chefs who have been trained in preparation of egg-based food items
- away from direct sunlight
Batters should be prepared away from direct sunlight to avoid spoilage and contamination.
Batters should be prepared away from direct sunlight. Exposure to sunlight can cause the batter to heat up and spoil. It is important to keep the batter cool and at a consistent temperature to avoid any contamination or spoilage.
Preparing the batter in small patches so that foods spend less time in the TDZ (temperature danger zone) is not relevant in relation to batters. The TDZ refers to the temperature range between 40°F and 140°F where bacteria multiply rapidly.
The preparation of batters does not require master chefs who have been trained in the preparation of egg-based food items. While professional chefs may have additional expertise, anyone can learn to prepare batters safely by following proper food safety guidelines and recipes.
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