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HACCP
(Hazard Analysis Critical Control Point) therefore, is a preventive system of food control. It involves examining and analysing every stage of a food-related operation to identify and assess hazards, determining the 'critical control points' at which action is required to control the identified hazards, establishing the critical limits that must be met at, and procedures to monitor, each critical control point, establishing corrective procedures when a deviation is identified by monitoring, documenting the HACCP plan and verifying procedures to establish that it is working correctly.
Bleeding on Probing (BOP) BOP when elicited (notated in patient record as BOP +) after the insertion of a probe into the sulcus with light pressure i.e. 25 N has been shown to
Explain about the Food Spoilage? Foods gradually undergo deterioration or spoilage from the time they are harvested, caught, slaughtered or manufactured. Therefore, delay in th
Explain Whipping foam method? Whipping is the most common method used as it forms bubbles by cutting the surface and introducing air into liquid. Repeated action makes the
Q. Carbohydrate distribution in insulin? The carbohydrate distribution varies with the type of insulin prescribed. For example, in case of regular insulin 1/3rd each carbohydra
Define Energy requirements of infants? Energy: Energy requirements of infants are based on the energy intake through breast milk by infants of well-nourished mothers. Based on
Dinitrophenol, DNP, was prescribed in low doses in the 1940's to help obese patients lose weight. It's use for this purpose was discontinued when several users died. DNP makes the
Q. Dietary Fats required for dyslipidemia? Dietary Fats: There is a consistent support for the hypothesis that both the quantity and quality of fat are directly associated with
This problem refers to the MN and ABO loci mentioned in class. It also refers to the Rh locus, which is responsible for the positive/negative part of the blood type. The Rh+ allele
Q. Food borne infections? Food borne infections, as you may recall reading earlier, are caused by the ingestion of pathogenic microorganisms that penetrate the intestinal muco
The diet of a MSUD patient (child) should therefore involve: • Measured quantities of natural protein or leucine from foods. • A BCAA free protein, vitamin and mineral supp
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