What is the most important step to take to control bacteria in food processing?
A) Submersing the food in bleach solutions
B) Keeping the processing plant and equipment clean and sanitary
C) Freezing the food to kill all bacteria
D) Using feedstock with antibiotics in the feed
B
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a. displaces b. restricts c. provides d. blocks
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A) 72 B) 100 C) 144 D) 114
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Which of the following is composed of thin lines that create a long-short-long pattern?
A. break line B. section line C. centerline D. hidden line
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