4. Give an example of a potential kitchen contaminant and explain how the seven principles of the HACCP (Hazard Analysis Critical Control Point) procedure would help to eliminate this contaminant from your kitchen.

Based on the figure above and what you have learned about shutter speed, which of the following is true? a. the slower the shutter speed, the less light the film is exposed to. b. as the shutter speed increases, the depth of field increases as well. c. the shutter speed is the amount of time the film is exposed to light. d. a photographer can change the shutter speed by increasing the iso rating.