Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
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
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
Answer: Fungi
Explanation: Bacteria and Archaea are prokaryotic
AARP. Which legitimately American Association of Retired Persons
. Which honestly speaks for itself. This groups has stood for 10 years and helps many today.
Answer:The might likely die.
Explanation:
Phloem and xylem tissues are the major conducting tissues in plant. Xylem conduct ( transports) water and minerals salts from the soil through the roots to all parts of the plant while phloem conducts manufactured food from the leaves to other parts of the plant.
Now, if the phloem of a seed plant is damaged and not functioning well, the manufactured food will not get to other parts of the plant where it is needed or supposed to be stored.
If the plant is no longer getting these nutrients, its growth and development will be affected. It might lead to the death of the plant.
<span>A. Exact ecological footprints are often difficult to calculate, but estimates can be useful in comparing populations.
</span>Which of the following could be said about ecological footprints? <u /> <u>Exact ecological footprints are often difficult to calculate, but estimates can be useful in comparing populations.</u><u />
NOT:
b. Ecological footprints can't be used to determine carrying capacity.
C. Ecological footprints don't take into account resources needed to absorb and manage wastes.
<span>D. The average ecological footprints for various countries are nearly identical.</span>
