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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.
classification of virus
Q. According to the stimuli they collect how are the sensory receptors classified? The sensory receptors are classified according to the stimuli they get: mechanoreceptors are
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A codon comprise three nucleotides. There are four possible nucleotides, each of which has an equal probability of being in any one of three spots. How many possible codons exist?
Which of the following is true for exocytosis? A. During exocytosis in skeletal muscle cells, there will be release of calcium ions from intracellular vesicles in the sarcoplas
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