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Principles of HACCP
A) Determine the Critical Control Points (CCPs)
B) Establish Critical Limit(s)
C) Establish a System to Monitor Control of the CCP
D) Establish the Corrective Action to be taken when Monitoring Indicates that a Particular CCP is not Under Control
E) Establish Documentation Concerning all Procedures and Records Appropriate to these Principles and their Application
Hypothermia : Hypothermia reduces the metabolic requirements of the body thereby reducing oxygen consumption. It also preserves high-energy phosphate stores of the body. At norma
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What is the energy source used in active transport through biological membranes? The energy essential for active transport (against the concentration gradient of the transporte
Define about the Ascorbic acid (vitamin C)? Ascorbic acid was discovered as the anti-scurvy vitamin. Vitamin C (chemical names ascorbic acid and ascorbate) is the six-carbon la
Explain about Suspensions Sol is a colloidal system, in which solid particles are dispersed in a liquid. When the particles of a solid are separated into large aggregates of pa
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Explain Administrative dietitian Administrative dietitian play a major role in large-scale meal planning and monitoring the food preparation process by applying the
What is the best microscope to get a detailed view of the parts inside of a preserved plant cell
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Q. What are the tissues that form the skin in vertebrates? The skin of vertebrates is made of epidermis is an external layer of epithelial tissue and dermis a layer of connecti
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