There are probably lots of answers to this question, but the one that comes to my mind is folic acid. Getting enough folic acid during pregnant help prevent neural tube defects such as spina bifida in a baby. Hope this helps!
<em>Answer:</em>
<em>van der Waals forces</em>
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<em>Method:</em>
Online, and other sources to make sure the answer is correct.
<span><span>Implement a personal hygiene program. To lessen the possibility of food handlers contaminating food, institute a good personal hygiene program that includes policies addressing critical hand practices like proper handwashing, hand care and glove use. Also address staff cleanliness and work attire, focusing on topics such as bathing, clean clothing, the proper use of hair restraints and prohibited jewelry. Finally, policies should be put in place to make sure food handlers come to work healthy. Include actions such as reporting illnesses and covering wounds.</span><span>Remind employees to wash their hands. This is especially important after using the restroom and after handling raw meat, seafood and poultry. Once employees have washed their hands, ensure they use a single-use paper towel or hand dryer, rather than any part of their uniform, to dry. </span><span>Use separate equipment. Each type of food should be prepped and handled with a separate piece of equipment. For example, use one set of cutting boards, utensils and containers for raw poultry. Use another set for raw meat, and use a third set for produce. Some operations use colored cutting boards and utensil handles to help keep equipment separate. If this system is not possible at your restaurant, prep food at different times.</span><span>Clean and sanitize all work surfaces. All work surfaces, equipment and utensils should be cleaned and sanitized after each task. Simply rinsing equipment is not enough to eliminate pathogens that can contaminate food. </span><span>Purchase prepared food. You can prevent cross-contamination by purchasing food that doesn’t require much prepping. This minimizes handling and can reduce the transfer of pathogens from one surface or food to another.
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Algae, phytoplankton, or any green plants.
Answer:
Most likely diagnosis is Basal Cell Carcinoma (BCC), most likely caused by years of prolonged exposure to sunlight over time.
Explanation:
Basal Cell Carcinoma (BCC) is a common type of skin cancer that develops when the basal cells that is responsible for producing new skin cells when they die, become mutated and causes the basal cell to abnormally multiply rapidly and continues to grow. The accumulation of these abnormal cells is what results in cancerous tumors that appears like ulcers on the skin. Prolong and intense exposure to the ultraviolet (UV) radiation from sunlight has been linked to the most likely cause for the mutation of the DNA in the basal cells which leads the abnormal cell growth and multiplication. People who expose themselves to the radiation of the sun for longer periods, over time, are at high risk of developing this cancer.
