Active managerial control and HACCP are two systems to help food service establishments . A. control risks and hazards

B. prosecute those responsible for outbreaks of food-borne illness

C. quickly identify suppliers for antibiotics in case of an outbreak of food-borne illness

D. recruit overseas specialists who are in demand in the U. S.

You began membership in a new health and fitness club which has access to a dietician and personal trainer. they you develop a special eight-week diet and exercise program. the data in the following table represents your weight, w, as a function of time, t, over an eight-week period. time (weeks) 0 1 2 3 4 5 6 7 8 weight (lb) 150 144 143 141 140 137 137 132 129 your weight decreases during each of the first five weeks of the program. determine the actual change in weight over the first five weeks of the program by subtracting your initial weight from your weight at the end of the first five weeks. what is the sign of your answer? what is the significance of this sign? a. 137-150 = -13 lb; a change in weight is negative because the weight decreases. b. 137-150 = 13 lb; a change in weight is positive because the weight decreases. c. 150-137 = -13 lb; a change in weight is negative because the weight increases. d. 150-137 = 13 lb; a change in weight is positive because the weight increases.

What is the longest you should ice the injured area at one time? a. 10-20 minutes b. 30-60 minutes c. 1-2 hours d. as long as you want

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