The hazard of the food worker that is most likely to make pasta unsafe to eat is;
A; Torn packaging fragments
Complete question is;
A food worker washes her hands before taking a torn package of dry pasta from the food storage area. She dumps the pasta In the stainless pot to cook.
What hazard is most likely to make pasta unsafe to eat?
A. Torn packaging fragments
B. Metal leaching from the pot
C. Pathogens from the worker’s hand
D. Soap residue from the worker’s hands
Food contamination can occur during packaging and storage of processed foods if the different quality standards that need to be followed are not observed.
Now, we are told that the package of dry pasta was torn before she put it into the stainless pot to cook. This means that ounce she washed her hands there is not likely to be any microbiological contamination but instead there will be chemical contamination that arises from fragments of the torn pasta package which could have entered inside it before putting into the cooking pot.
In conclusion, the hazard likely to have occurred to make the package unsafe to eat is called Torn packaging fragments.
Read more about food contamination at; brainly.com/question/12883271
Answer:
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Explanation:
A prepositional phrase can be used to modify nouns and verbs. They provide color information in a sentence.
Answer:
O2 affinity depends on the pCO2 and pH.
Higher pH -> Higher O2 affinity -> Higher O2 saturation at higher pH level
Higher pCO2 -> Lower O2 affinity -> Higher O2 saturation at lower pCO2 level
This is a benefit because it allows the affinity of Hb in venous blood conditions (lower pO2, higher pCO2, and lower pH) to be much lower than in arterial conditions. Therefore, when blood goes from arterial to venous, the oxygen concentration decreases much more dramatically due to more oxygen (around 2x) being released to the tissues, which is possible due to the changes in affinity caused by the Bohr effect.
Explanation:
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Answer:
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Explanation:
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