The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
<h3>What is HACCP?</h3>
A HACCP plan is a food safety monitoring system used to identify and
- control biological
- chemical
- and physical hazards
during the storage, transport, use, preparation and sale of perishable products. It also determines critical control points (CCP) in the food production process.
With this information, we can conclude that The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
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bacteria have the DNA as well as the tools (such as ribosomes and proteins) in order to reproduce themselves. While viruses only contain limited DNA and no not have the necessary tools.
bacteria reproduces asexually. a virus reproduces by invading a host cell casing the cell to make copies of the DNA(RNA). destroying the host cell and releasing the virus.
