Two main factors that must be taken in consideration are temperature and the pH level.
The temperature shouldn’t be too low as it slows down the rate of reaction, meaning that the enzyme will work slower, but also not too high as it will cause the enzyme to denature (stops working as it should).
The pH level is pretty much the same, shouldn’t be not too low nor too high.
The statement above is TRUE. Food handlers are expected to keep their nails short and trimmed; this is because the microbes under nails can be a great hazard to the food that is been prepared. Food handlers are not expected to wear nail polish or put on artificial finger nails and if they do, they must put on single use gloves.
Food moves through the digestive system tract by peristalsis, which is produced by wavelike contractions of INVOLUNTARY muscles
