The hazard of the food worker that is most likely to make pasta unsafe to eat is;
A; Torn packaging fragments
Complete question is;
A food worker washes her hands before taking a torn package of dry pasta from the food storage area. She dumps the pasta In the stainless pot to cook.
What hazard is most likely to make pasta unsafe to eat?
A. Torn packaging fragments
B. Metal leaching from the pot
C. Pathogens from the worker’s hand
D. Soap residue from the worker’s hands
Food contamination can occur during packaging and storage of processed foods if the different quality standards that need to be followed are not observed.
Now, we are told that the package of dry pasta was torn before she put it into the stainless pot to cook. This means that ounce she washed her hands there is not likely to be any microbiological contamination but instead there will be chemical contamination that arises from fragments of the torn pasta package which could have entered inside it before putting into the cooking pot.
In conclusion, the hazard likely to have occurred to make the package unsafe to eat is called Torn packaging fragments.
Read more about food contamination at; brainly.com/question/12883271
Answer:
-56
Explanation:
From the equation:
0.75(x + 20) = 2 + 0.5(x - 2)
Open brackets
0.75x + 15 = 2 + 0.5x - 1
Collect like terms
0.75x - 0.5x = 2 - 1 - 15
0.25x = - 14
Divide both sides by 0.25
x = -56
Answer:
It's wrong.
Explanation:
In the Punnett square, we will use F to represent the dominant freckles gene and f to represent the recessive lack-of-freckles gene. The first individual would have FF, because homozygous means that both alleles are the same. The second individual would have Ff, because heterozygous means that it has 2 different alleles. If the first individual passes down one of its "F" alleles and the second individual passes down its "F" allele, the offspring would have 2 dominant alleles, and the researcher's conclusion is disproven.
