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Explain Hazard identification
Hazard identification is "the identification of biological, chemical and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods."
C a nned and Retort Pouched Meat Products Canning as a process contributes to preservation, storage and distribution of food supplies. Production of thermally processed meat
List the causes of implant failure due to improper surgical technique and placement. Failure due to surgical techniques and improper placement: a) Off axis / severe angulati
Q. How are gametes formed in the pteridophyte life cycle, by mitosis or meiosis? What is the type of meiosis that occurs in pteridophytes? In pteridophytes gametes are made by
Q. What is Sanitation in food service establishments? We start our study of this topic by first defining what is sanitation? A three-word definition of food sanitation
Q. What are the two kinds of circulatory systems? The circulatory systems can be classified into closed circulatory system and open circulatory system.
Modification of Food Starches Positive attributes of starches can be greatly improved and/or negative characteristics diminished by slight and relatively simple modifications.
How does the intensity of simple diffusion differ in relation to the concentration gradient of the moved substance? The higher the concentration gradient of a substance the ext
Q. Why is it not correct to assert that the DNA self- replicates? The DNA is not completely self-sufficient in its duplication process because the replication does not occur wi
Q. What is the nature of the stimulus received and transmitted by the neurons? Neurons transmit and receive chemical stimuli through neurotransmitters released in the synapses.
The nutrition care process acknowledges the common dimensions of practice by the following: Defining a common language that allows nutrition practice to be more measurable,
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