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.
Pulmonary embolism because it’s unlikely to have a high heart rate with others
Answer:
Rough Endoplasmic Reticulum
Explanation:
Analogy: The golgi apparatus is like the host or hostess because they "deliver" or seat the customers at a table. Function: This organelle acts as a storage unit, water or food, for the cell. Function: This organelle makes proteins to be EXPORTED.
Answer:
Blastocyst,Blastoderm
Explanation:
The blastula is made up of a hollow spherical layer of cells, referred to as the blastoderm which surrounds a yolk or fluid-filled space called the blastocele or blastocoel. In most mammals, including humans, the structure formed next is the blastocyst, a mass of inner cells that are distinct from the blastula
The answer to the fill in the blank is option B) Authentication
Passwords, tokens, and fingerprint scans are all examples of Authentication.
We use passwords, tokens and even fingerprints since they can be unique identifications and are usually seen as more secure.
In the above options, fingerprints are seen as the most secure form of authentication since everyone has unique fingerprints.
One of the earliest forms of authentication were time cards used as early as the 1950s and even unique keys and stamps used by early civilizations.
