Restaurant owners and managers must anticipate and control the potential risks for foodborne illnesses. This is called
O active managerial control
O safety management protocol
O hazard analysis critical control point (HACCP)
O quality control and assurance

I’m not exactly sure what your trying to ask, but if it’s how an organelle is similar to a body system or a part a nucleus is like a in function. but i don’t fully understand what you’re trying to ask

The answer to this will be from your lab notes/procedure. it would be best to ask another student who participated in the lab as we do not know what was done, what enzyme or if the temperature is celsius or fahrenheit. if i were to guess though i'd say the rate stopped due to enzyme denturing at high temperature