Answer:
The 3 Types of Hazards
Biological hazards include bacteria, parasites, fungi and viruses. They can develop in poorly handled food or through contamination from an outside source. ... Chemical hazards are harmful substances such as pesticides or machine oils. These hazards are present at every stage of food handling.(brought to you by online)
- Bacteria
- Parasites
- Fungi
- Viruses
- Salmonella (meat poisoning)
Answer:
damp and cool conditions will attract snails . but unfortunately most gardens require
a moist environment.
Answer:
On slim shady's grave please stand up
Explanation:
Answer:
D.
Explanation:
It will stay the same no matter how the atoms are rearranged