<span>Climate Changes with Latitude. Places located at high latitudes (far from the equator) receive less sunlight than places at low latitudes (close to the equator). The amount of sunlight and the amount of precipitation affects the types of plants and animals that can live in a place</span>
<h2>Phylum Anthophyta</h2>
Explanation:
Phylum Anthophyta is the phylum of flowering plants.
Bryophytes are group of seedless non-vascular plant.They are called the amphibians of plant kingdom because to complete their life cycle, they need both water and land.
Anthophyta are dominant group than the bryophyta because:
- They have a well developed vascular system.
- They have their seeds enclosed within fruits and protective sed coat that keep them viable for a long time.
Ball and Socket Joint
This type of joint allows for a wide range of rotation and movement. The shoulder and hip are ball and socket joints.
Between usage with various meals, food service personnel should clean and sterilize surfaces, tools, and utensils, especially after handling raw meat. Foods that are ready to consume should be kept in the refrigerator's highest shelves. This will prevent the juice from raw foods from dripping down and contaminating the prepared food.
<h3>How may pathogens be kept out of food?</h3>
- Wash hands and other surfaces often.
- Before and after handling food, going to the bathroom, changing diapers, or touching pets, wash your hands with soap and hot water.
- To clean up spills or kitchen surfaces, use paper towels or clean cloths along with hot, soapy water.
<h3>How do food workers guard against viruses on their hands contaminating food?</h3>
The gloves that food workers wear could be infected with harmful infections if they don't properly put them on or don't wash their hands before putting them on. Every time an employee dons a fresh set of gloves, they must wash their hands first.
<h3>How can employees prevent food from becoming contaminated after it has been cooked?</h3>
To make sure food is safe to eat, use a food thermometer, keep food hot after cooking (140°F), and microwave food thoroughly (165°F). Refrigerate right away because if perishable goods aren't chilled, bacteria that cause disease can grow in them in just two hours.
learn more about prevention of food contamination here
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