They are a type of mushroom (edible sac fungi)
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.
Answer:
d
Explanation:
key word is washing properly
Answer:
it could potentially be B
Explanation:
hope it helps :)
Answer:
5. we stretch our back and sides, head and neck, arms and wrists, groin and thighs, as well as chest, hamstrings, calves, shins, feet and insteps
6. but rather to limber our bodies before exercise
7. Proper breathing,
take deep, slow
Aim to exhale
improve their elasticity
8. Some discomfort
9. Stretching and strengthening
Explanation:
