You use a wooden reed for clarinets and saxophones and A metal mouthpiece for flutes and then you exhale air into each instrument
The answer is Wallace and gromit
The correct answer to this open question is the following.
The potential kitchen contaminant I am going to choose is the most common: people´s hair. That is why the first rule for people who work in the kitchen is to have their hair neatly tied back and to wear some kind of hair protection.
So this idea supports the way I would establish the seven principles of the HACCP (Hazard Analysis Critical Control Point) procedure, in order to eliminate this contaminant from my kitchen.
People's hair has many invisible substances that could be dangerous when preparing the ingredients for the food. So a more strict control and application of the principles of the HACCP would create a culture of prevention.
The seven principles of HACCP are 1) Conduct a hazard analysis. 2) Identify the critical control points. 3) Stablish critical limits. 4) Monitor the critical control points. 5) Establish a corrective action. 6) Verification. 7) Keep records.
Here are 7, I am not sure which ones you need :D
1. The length of stitch is proportioned to the texture of the fabric
2. The stitches are the same in length
3. The stitches appear the same on both right and wrong sides of the fabric
4. The stitching follows the intended line smoothly and accurately
5. There are no skipped or broken gaps in stitching
6. When retraced, it appears as one line of stitching
7. The stitching have no tangles
Hope this helps, have a nice day :D
