Answer:
The 3 Types of Hazards
Biological hazards include bacteria, parasites, fungi and viruses. They can develop in poorly handled food or through contamination from an outside source. ... Chemical hazards are harmful substances such as pesticides or machine oils. These hazards are present at every stage of food handling.(brought to you by online)
- Bacteria
- Parasites
- Fungi
- Viruses
- Salmonella (meat poisoning)
The one that is being described above is MY PLATE. My Plate is actually established by the <span>USDA Center for Nutrition Policy and Promotion. This literally looks like a plate and is divided with the necessary food intake that the person should have which includes the five main groups. It is easy to follow most especially for parents who wanted to ensure and serve healthy meals for their children.</span>
Answer:
Finger prints, hair, body fluids( blood, saliva, semen), bone.
Explanation:
I can answer when you say if you are talking about cells or no
Answer: By designing new solar-powered ovens, by developing crops that need less water, by manufacturing new containers for storing water
