Food-service equipment should be carefully cleaned and sanitized, in order to prevent foodborne illnesses. Cleaning is the process of removing traces of food from surfaces while sanitizing is the process of removing microorganisms from surfaces. In general, food-contact equipment should be cleaned and sanitized after each use of the equipment. However, when the food-contact equipment is in constant use, it should be cleaned and sanitized every four hours.
answer:
radio wave
x-ray
Explanation:
Radio waves, microwaves, visible light, and x rays are all examples of electromagnetic waves that differ from each other in wavelength. ... These waves are also called "electromagnetic radiation" because they radiate from the electrically charged particles.
All arteries leaving the heart, arteries carrying blood to the body, (I'm not sure about pulmonary arteries, but since it is an artery I am assuming it has oxygenated blood", and the aorta
To the heart: pulmonary vein
Away from heart: pulmonary artery
