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.
I'd say it should be D. Peat. Hope this helps! =^-^=
Answer:
spores have special chemicals that prevent ot from
Answer:
conclusion
Explanation:
A conclusion summarizes the report by drawing inferences from the entire project and the impact of the findings or decisions. In the conclusion, you restate the hypothesis and summarize your main points of evidence for the objectives.
