There are three different types that can cause it Type A B and D
<span>Fat-soluble vitamins: A, D, E, and K — are stored in the body for long periods of time, and pose a greater risk for toxicity than water-soluble vitamins. Fat-soluble vitamins are only needed in small amounts.
So your answer would be D</span>. Vitamin D
Answer:
You must reheat food to 165 when the entire mass of all cooked and refrigerated potentially hazardous food.
Explanation:
