How should food workers prevent physical food hazards from injuring customers? O Cleaning and sanitizing equipment
Storing chemicals in a utility closet
O Washing their hands frequently
O
Removing bones and pits from food

First, for day 1 and day 2, fill in ramón's total number of servings in the right-hand column for each food group, as well as the number of foods high in fat or sugar, using what you know about food groups and balanced meals. note that ramón is 17, 5 feet, 8 inches tall, weighs 165 pounds, and engages in moderate levels of physical activity.

Waste is deposited into in thin layers which are then compacted and covered with soil.

What disease is characterized by the unrestricted growth of abnormal cells on or in the tissues of the body? a) protozoan infection. b) cancer c) diabetes. d) coronary heart disease