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.
Definitely D. Because we just learned about this in science
The process that reduces the number of chromosomes in half is called Meiosis
D) The AV valves are supported by chordae tendineae so that they do not blow back up into the atria during ventricular contraction.
It's hard to explain but it would like, be less wild than the seasons we have today.
