Questions

To reduce the risk of bacterial contamination, many foods must be stored in the refrigerator and thus kept below 5 degrees Celsius. These foods are often classified as ‘high-risk foods’ and include – meat, poultry, dairy, seafood, eggs, smallgoods and cooked rice and pasta. This also refers to ready-to-eat foods that have high-risk foods as ingredients and include – casseroles, quiche, pasta salad, pizza, sandwiches and many cakes.

By keeping these high-risk foods under 5 degrees Celsius it stops them from entering the ‘danger-zone’ – temperatures between 5 degrees Celsius and 60 degrees Celsius. The danger-zone is the temperature zone which provides bacteria with the perfect environment to rapidly grow and multiply to numbers that cause food poisoning.

When water is cooled from 4°C to 0°C, its density decreases.

When water cools from 4°C to 0°C, ice crystals begin to form because the water is approaching its freezing point. When water freezes, the water molecules form a lattice that increases the volume. As a result, the density decreases. This is why ice will float on top of water; ice has a lower density than the water.

The sources of energy during exercise are muscle glycogen, blood sugar, blood fatty acids and intramuscuar triacylglycerols.

Storage containers for recyclables must be designed to prevent the entry of rodents.

The Indian Space Research Organisation is the space agency of the Government of India was set up in the year 1969, headquartered in the city of Bangalore. Its vision is to "harness space technology for national development while pursuing space science research and planetary exploration.

I.Inputs

• Organizational process assets 


• Project charter


• Preliminary project scope statement


• Project scope management plan


• Approved change requests

II. Tools and Techniques

• Product analysis


• Alternatives identification


• Expert judgment


• Stakeholder analysis

III. Outputs

• Project scope statement


• Requested changes


• Project scope management plan(updates)

I. Inputs

• Risk management plan


• Risk register


• Approved change requests


• work performance information


• performance reports

II. Tools and Techniques

• Risk reassessment


• Risk audits


• Variance and trend analysis


• Technical performance measurement


• Reserve analysis


• Status meetings

III. Outputs

• Risk register (updates)


• Requested changes


• Recommended corrective actions


• Recommended preventive actions


• Organizational process assets (updates)


• Project management plan (updates)