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.
Answer:
Vascular plants are plants found on land that have lignified tissues for conducting water and minerals throughout the body of the plant. Non-vascular plants are plants mostly found in damp and moist areas and lack specialized vascular tissues.
Explanation:
The name of the enzyme present on the mitochondrial membrane, that allows hydrogen ions to flow through to provide the energy to phosphorylate ADP to form ATP is ATP Synthase.
<span>It is possible with weight loss and exercise to discontinue the use of antidiabetic medication.</span>
