Food-service equipment should be carefully cleaned and sanitized, in order to prevent foodborne illnesses. Cleaning is the process of removing traces of food from surfaces while sanitizing is the process of removing microorganisms from surfaces. In general, food-contact equipment should be cleaned and sanitized after each use of the equipment. However, when the food-contact equipment is in constant use, it should be cleaned and sanitized every four hours.
Glycolysis is the metabolism of glucose into pyruvate and ATP. It occurs in all organisms and its steps are independent of molecular oxygen.
Therefore, all of the statements apply except "happens only in animal cells"
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