Questions

The Bacteria that causes Food Borne illness are called Food Borne Pathogens. Most of the pathogens are mesophilic in nature, optimum temperature may be around 20-45 degree celsius. This range of temperatures is often called the "Danger Zone." Dry foods do not support the growth of bacteria.

In order to kill pathogenic bacteria you need temperatures above 74ºC. Temperature is the easiest factor to control in order to prevent bacterial growth.

The Project Risk Management Processes include the following:

Risk Management Planning - Deciding how to approach , plan, and execute the risk management activities for a project

Risk Identification - Determining which risks might affect the project and documenting their characteristics.

Qualitative Risk Analysis - Prioritizing risks for subsequent further analysis or action by assessing and combining their probability of occurrence and impact

Quantitative Risk Analysis - Numerically analyzing the effect on overall project objectives of identified risks

Risk Response Planning - Developing options and actions to enhance opportunities , and to reduce threats to project objectives.

Risk Monitoring and Control - Tracking identified risks, monitoring residual risks, identifying new risks, executing risk response plans, and evaluating their effectiveness throughout the project life cycle.

typedef struct node * treeptr

typedef struct node

{

         int data1;

         float data2;

         treeptr *left;

         treeptr *right;

}treenode;

treeptr ptr;

ptr = ( treeptr ) malloc ( sizeof ( treenode ) );

One of two sublayers of the data link layer of OSI reference model, as defined by the IEEE 802 standard. This sublayer is responsible for maintaining the link between computers when they are sending data across the physical network connection

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