1. The purpose of a food safety management system is to

keep all areas of the facility clean and pest-free.
identify, tag, and repair faulty equipment within the facility
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prevent foodborne illness by controlling risks and hazards.
use the correct methods for purchasing and receiving food.

Part 2: nutritional program – create a diet plan for your profiled person to include: list the five basic food groups and the recommended amounts from myplate (20 points) which two groups should be more than half of your plate? which two groups should make up less than half of your plate? which one group sits to the side of your plate?give examples of a daily menu for your person including breakfast, lunch, dinner and snacks meeting the 5 food group daily amounts (40 points). total number of calories consumed daily (10 points). list five suggestions for healthy snack alternatives (20 points)

The structure shared between the male reproductive system is the

In the 2010 ncaa men's lacrosse annual meeting, a rule change regarding "get it in/keep it in" was added to what section?