By having a clean environment and make sure the food is in good conditions as well as following the proper instructions for the meal (ex. washing the fruits)
Answer:
Current evidence suggests that the virus spreads mainly between people who are in close contact with each other, typically within 1 metre (short-range). A person can be infected when aerosols or droplets containing the virus are inhaled or come directly into contact with the eyes, nose, or mouth.
The stomach. The stomach uses both mechanical and chemical means to break down food into chyme and then the chyme travels through the small intestine.
Answer:
<h3>
<em><u>1</u></em><em><u>9</u></em><em><u>.</u></em><em><u>W</u></em><em><u>i</u></em><em><u>c</u></em><em><u>h</u></em><em><u> </u></em><em><u>of</u></em><em><u> </u></em><em><u>the</u></em><em><u> </u></em><em><u>following</u></em><em><u> </u></em><em><u>is</u></em><em><u> </u></em><em><u>NOT</u></em><em><u> </u></em><em><u>a</u></em><em><u> </u></em><em><u>component</u></em><em><u> </u></em><em><u>of</u></em><em><u> </u></em><em><u>a</u></em><em><u> </u></em><em><u>center</u></em><em><u> </u></em><em><u>table</u></em><em><u>.</u></em></h3>
<em><u>answer</u></em><em><u>:</u></em><em><u>Rails</u></em>
<h3>
<em><u>2</u></em><em><u>0</u></em><em><u>.</u></em><em><u>W</u></em><em><u>i</u></em><em><u>c</u></em><em><u>h</u></em><em><u> </u></em><em><u>of</u></em><em><u> </u></em><em><u>the</u></em><em><u> </u></em><em><u>following</u></em><em><u> </u></em><em><u>is</u></em><em><u> </u></em><em><u>the</u></em><em><u> </u></em><em><u>assembly</u></em><em><u> </u></em><em><u>joints</u></em><em><u> </u></em><em><u>of</u></em><em><u> </u></em><em><u>a</u></em><em><u> </u></em><em><u>center</u></em><em><u> </u></em><em><u>table</u></em></h3>
<em><u>answer</u></em><em><u>:</u></em><em><u>D</u></em><em><u>.</u></em><em><u>m</u></em><em><u>o</u></em><em><u>r</u></em><em><u>t</u></em><em><u>i</u></em><em><u>s</u></em><em><u>r</u></em><em><u>-</u></em><em><u>a</u></em><em><u>n</u></em><em><u>d</u></em><em><u>-</u></em><em><u>t</u></em><em><u>e</u></em><em><u>n</u></em><em><u>d</u></em><em><u>o</u></em><em><u>n</u></em><em><u> </u></em><em><u>joint</u></em>
The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
<h3>What is HACCP?</h3>
A HACCP plan is a food safety monitoring system used to identify and
- control biological
- chemical
- and physical hazards
during the storage, transport, use, preparation and sale of perishable products. It also determines critical control points (CCP) in the food production process.
With this information, we can conclude that The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
Learn more about HACC in brainly.com/question/27959463
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