The thylakoids contain two photosystems. They are the site of light-dependent reactions and are a <span>membrane-bound compartment inside chloroplasts and cyanobacteria.</span>
Steps to improve food safety in commercial food preparation units like restaurants
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- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
This is because blood is a SUSPENSION. Blood is composed of different type of particles with different densities. Blood is made up of platelets, white blood cells, red blood cells and the plasma. Blood is an heterogeneous mixture, which mean that all the components of the blood can be separated from one another. A suspension is a mixture which separate out when left standing; blood can be described as a suspension.
Plutonium. The others are fossil fuels.
