Answer:
The first HACCP principle is "Conduct a hazard analysis is true
Explanation:
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles: Principle 1: Conduct a hazard analysis. Principle 2: Determine the critical control points (CCPs). Principle 3: Establish critical limits.
Answer:
The correct option is: c) Clue cells
Explanation:
Bacterial vaginosis is a bacterial infection of the vagina, caused due to imbalance or excessive growth of the naturally occurring bacteria in the vagina. It is characterized by increase in the vaginal discharge. The discharge is usually foul smelling and white or grey in color.
The diagnosis of bacterial vaginosis include obtaining a swab from the inside of the vagina and testing it for loss of acidity, characteristic foul smell and presence of clue cells (epithelial cells of the vagina) on the wet mount.
Answer:
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