Hello! The correct answer for the question is: Burns.
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Steps to prevent cross-contamination of food
Wash and sanitize hands before food preparation
Clean & sanitize the prep area
Remove smallwares & dishes from the preparation area
Set up all the equipment used for food preparation
Explanation:
Cross-contamination of food is the major reason for foodborne illnesses due to the entry of pathogenic microbes through unsafe practices.
The major steps to prevent cross-contamination and to ensure food safety is to follow the golden principles of – clean, separate, cook, and chill processes while food preparation.
Cleaning: Includes,
- Cleaning the hands with soap and water by scrubbing all areas of the hand including nails for a total of about 20 seconds, rinsing the soap and water properly, and dry with a clean dry towel
- Cleaning the hands should be done periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc.
- Cleaning and sanitizing the preparation, sink, and the work area.
- Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
- Cooking the food at a right temperature depending upon the type of cooking, like the direct gas stove, electric stove, electric or gas oven etc
- Storing or chilling processes should be followed appropriately according to the food type under appropriate temperature.
Answer:the year was 1996 when an animal was first cloned
Explanation:
According to Chargaff's rule, pyrimidine and purine occur in equal ration (1:1) in the DNA of all cells. Adenine (A) and Thymine (T) occur in equal proportion while Guanine (G) and Cytosine (C) occurs in equal proportion in the DNA of an organism. This pattern is repetitive and found in both DNA strands.
