Answer:
Prescription medications are specially tailored for use by a specific person for a specific use. OTC medications are considered safe for just about everyone and may have a variety of intended purposes.
Explanation:
yw :)
These are the 3 different types of circulation. Not sure if it matters which box you put them in or what..? Don't quite get that chart. But luckily I had a similar question on one of my old assignments. Don't know if you needed definitions but here you go,
Pulmonary circulation: This part of the cycle carries oxygen-depleted blood away from the heart, to the lungs, and back to the heart.
Systemic circulation: This is the part that carries oxygenated blood away from the heart and to other parts of the body.
Coronary circulation: This type of circulation provides the heart with oxygenated blood so it can function properly
Spitting lol
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Answer: Aerobic
Explanation: Aerobic means that it involves or requires oxygen.
Answer:
1. HACCP.
2. The HACCP Team.
Explanation:
HACCP is an acronym for Hazard Analysis Critical Control Point.
1. <u>HACCP</u>: it is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards, from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. It is recognized internationally as a method used for the identification and management of risks (hazards) that are related to food safety. Therefore, it is designed to be used in all aspects of the food industry such as growing, harvesting, processing, distribution, and consumption.
2. <u>The HACCP Team</u>: multi-disciplinary and including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; may need assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process. These group of people (team) are saddled with the responsibility of developing, implementing and maintaining the Hazard Analysis Critical Control Point (HACCP) plan or system.
