fit articles
What defines the literal standard of fitness for human consumption?
What distinguishes the figurative meaning of 'not fit for public consumption'?
How does Kashrut illustrate a layered determination of fitness?
What is the primary concern driving the figurative standard of fitness?
What metric is predominantly used to evaluate the figurative standard of fitness?
What makes internal company documentation 'not fit for public consumption' digitally?
What is the literal consequence if a substance is deemed *not* fit for human consumption?
What is the figurative equivalent of a health inspection for information sharing?
Which terms serve as synonyms for the literal fitness of food to eat?
What specific scenario illustrates figurative unsuitability in customer service?
What does the phrase "fit for human consumption" fundamentally imply about a substance?
How does the definition of "fit for human consumption" change in a legal or contractual setting?
According to the RCW section mentioned for Washington State, what factor can render meat adulterated even if the ingredients are safe?
When a product is labeled as *not* fit for human consumption and intended for animals, what does this typically signal?
What does the term "human-grade" usually imply beyond merely being "fit for human consumption"?
In figurative usage, what does stating information is *not fit for public consumption* imply?
What characteristic often defines food served in institutional settings sometimes labeled as substandard (but still safe)?
Which scenario represents an administrative reason for a food item being marked "not fit for human consumption"?
If a batch of meat becomes *not* fit for consumption due to bacterial growth from lack of refrigeration, where does the failure primarily lie?