The nutrition<span> facts </span>label<span> (also known as the </span>nutritioninformation panel, and other slight variations) is alabel<span> required on most packaged food in many countries.</span>
3.5 million people and about 40% are not
treated
Answer:
Explanation:
HOW TO CLEAN AND SANITIZE IN A 3-COMPARTMENT SINK
Before you clean and sanitize items in a three-compartment sink, make sure that you clean and sanitize each sink and drain board. There are 5 steps for cleaning and sanitizing in a 3-compartment sink.
Use the sink in the following manner:
In the 1st compartment, wash with a clean detergent solution at or above 110˚F or at the temperature specified by the detergent manufacturer.
In the 2nd compartment, rinse with hot clean water.
In the 3rd compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer’s label or by immersing in hot water at or above 171˚F for 30 seconds. Test the chemical sanitizer concentration by using an appropriate test kit.
Rinse, scrape, or soak all items before washing them.
Answer:
Your airways branch into networks of tiny tubes (bronchioles) that dead-end into clusters of air sacs called alveoli. These air sacs make up most of your lung tissue.
Explanation:
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