Answer:It goes in thsi order:
3
5
6
1
2
7
8
9
4
10
Explanation:
I hope this was helpful!!
Answer: Reactions would require additional energy before they could begin.
Because the 0.c is the biggest cba
First of all, let us remember that "fitness" is defined as living enough to reproduce. If an organism has survived long enough to reproduce, it has done its part as far as survival is concerned, and id deemed "fit".
1) There is a struggle to survive. LIFE IS HARD. Survival is affected by limited resources, predators, and environmental factors. Organisms must compete with other organisms to obtain the necessary resources to survive. Organisms must evade predators and find successful ways to survive in challenging environments. Many more offspring are produced than those who stay alive long enough to reproduce themselves. Some offspring survive to adulthood and reproduce, many do not.
2) Traits in offspring are inherited from their parents.
3) There is variation in these inherited traits in the offspring. Most individuals among the offspring will not be identical to each other or their parents, but at the same time will carry the traits of their parents.
4) As conditions change, variations in traits may become more favorable than others for survival. Individuals who have the traits that enable them to survive and reproduce will pass these traits down to the next generation. Go back to step #1.
<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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