What are the items of food handling most likely to be vulnerable of hazards?

The items of food handling that is most likely to be vulnerable of hazards is the critical control point. The critical control point is a procedure being applied to be able to prevent hazard to be contaminated to the food and in the same time to promote food safety. One of the methods that falls under critical control point is cooking, it is used to kill microorganisms that could be lurking on the food. The reason why it could be vulnerable of hazards because if it not done correctly, it could still preserve the contaminants, making it dangerous and making the people consume it at risk. Just like in cooking, when it is not done correctly, it will preserve the microorganisms, making the people consume it at risk.

That's  a project for you to do. btw your teacher probably uses a plagiarism detector and if you do copy anything on this site she/ he will find out and instead of getting a good  or bad grade you'll  get a 0 no exceptions, and they'll  probably call ur parents. so do some research ask friends and fam to you.

B. eat a very small quantity of a low-fat selection.