<span><span>Implement a personal hygiene program. To lessen the possibility of food handlers contaminating food, institute a good personal hygiene program that includes policies addressing critical hand practices like proper handwashing, hand care and glove use. Also address staff cleanliness and work attire, focusing on topics such as bathing, clean clothing, the proper use of hair restraints and prohibited jewelry. Finally, policies should be put in place to make sure food handlers come to work healthy. Include actions such as reporting illnesses and covering wounds.</span><span>Remind employees to wash their hands. This is especially important after using the restroom and after handling raw meat, seafood and poultry. Once employees have washed their hands, ensure they use a single-use paper towel or hand dryer, rather than any part of their uniform, to dry. </span><span>Use separate equipment. Each type of food should be prepped and handled with a separate piece of equipment. For example, use one set of cutting boards, utensils and containers for raw poultry. Use another set for raw meat, and use a third set for produce. Some operations use colored cutting boards and utensil handles to help keep equipment separate. If this system is not possible at your restaurant, prep food at different times.</span><span>Clean and sanitize all work surfaces. All work surfaces, equipment and utensils should be cleaned and sanitized after each task. Simply rinsing equipment is not enough to eliminate pathogens that can contaminate food. </span><span>Purchase prepared food. You can prevent cross-contamination by purchasing food that doesn’t require much prepping. This minimizes handling and can reduce the transfer of pathogens from one surface or food to another.
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Your answer for this question would be false.
Hope I could help. x
Answer:
The correct answer is: None of the above. The accurate answer is: Problem or inability in detecting the sensory information.
Explanation:
- Sensory receptor cells form the part of the sensory epithelial layer that are present in the form of a lining in all sensory organs.
- These sensory cells possess some specialised receptor molecules, usually on the surface of the cells, that can sense different types of sensory signals like light, in case of eyes, smell is case of nose, taste in case of tongue and sound in case of ears.
- Any damage caused to these cells will adversely affect their capability to perceive or receive or detect the sensory signals.
- Option I is incorrect because sensory cells are not only present in the eyes and ears but also in nose, tongue, skin. The activity of the sensory cells of one organ is independent of the activity of sensory cells of other organs hence, damage to the sensory cells of one organ will not create any confusion in different sensory inputs.
- Option II is incorrect because integration of all the sensory impulses occur in the brain after the impulse has been received and detected by multiple sensory receptor cells and send to the brain through the sensory neurons.
Answer:
Ans - 1 Photosynthesis begins with the light reactions. It is during these reactions that the energy from sunlight is absorbed by the pigment chlorophyll in the thylakoid membranes of the chloroplast.
Ans-2 The dark reactions of photosynthesis occur in the stroma of the chloroplast where they utilize the products of the light reaction. In the dark reaction, plants use carbon dioxide with ATP and NADPH from the light reactions to produce glucose.
Ans-3 The main factors affecting rate of photosynthesis are light intensity, carbon dioxide concentration and temperature.
