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Investigate the primary causes of food poisoning.Note five common illnesses transmitted by food and the effects on the body.
Labor Price Variance
The difference between the actual cost of labor and the budgeted or standard cost, often analyzed in cost accounting.
Standard Rate
A predetermined cost or price that is established for accounting or budgeting purposes, often used in costing and financial analysis.
Actual Hours
The real number of hours worked, as opposed to planned or estimated hours.
Overhead Controllable Variance
The difference between the actual overhead incurred and the overhead that should have been incurred, based on controllable factors.
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