<span>the processes are intake, detoxification,rehabilitation, and ongoing recovery
</span>
The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
<h3>What is HACCP?</h3>
A HACCP plan is a food safety monitoring system used to identify and
- control biological
- chemical
- and physical hazards
during the storage, transport, use, preparation and sale of perishable products. It also determines critical control points (CCP) in the food production process.
With this information, we can conclude that The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
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Answer:
The true statement regarding the pancreas is that pancreas secretes sodium bicarbonate (option D).
Explanation:
The pancreas is a gland that performs both exocrine and endocrine functions. Within its exocrine function this gland can secrete a solution formed by water and sodium bicarbonate.
The <u>secretion of pancreatic sodium bicarbonate is carried out from the ductal and central cells</u>, providing a hydroelectrolytic solution useful for attenuating stomach acid at the level of the duodenum.
The other options are not correct because:
<em> A. </em><u><em>Trypsin </em></u><em>is an enzyme that is responsible for breaking the pethidic bonds of porters, and not carbohydrates.</em>
<em> B. Pancreatic </em><u><em>amylase </em></u><em>acts on carbohydrates, not fats.</em>
<em> C. </em><u><em>Lipase</em></u><em> in pancreatic juice acts on fats, not on sugars or carbohydrates.</em>
