A statement that applies to all driving situations is <u>C. </u><u>Think before </u><u>you </u><u>act</u><u>.</u>
When driving, it is important that you maintain as much control as you can over the car and situations you might get into. To do this, you need to always think before every action.
Acting out of reflex might lead to some unintended circumstances so it is best that you take a couple of seconds to think about the best solution before you make a decision.
<u>Other options are wrong</u> because:
- There are situations where you have to stop as soon as you can instead of gradually.
- Your first reaction is not always your best reaction as it could have been done out of reflex
- It is not always right to apply your breaks immediately as you could cause an accident for the person behind you.
In conclusion, it is always wise to think before you act when driving.
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<u>Options for this question include:</u>
A. Always slow down gradually.
B. Your first reaction is the best reaction.
C. Think before you act.
D. Apply your brakes immediately.
Answer:
Cores taken near the oceanic ridges show the age and thickness of the sediment increases as you move away from the ridge. This supports seafloor spreading because it indicates the
- the younger crust nearest the ridges has not been around long enough to accumulate the same thickness of sediment as sections farther out did.
Explanation:
- Seafloor spreading is such a process which takes place when a volcano occurs. Due to which a new oceanic crust is formed which gradually move away from the ridge.
- Cores taken near the oceanic ridges show the age and thickness of the sediment increases as you move away from the ridge. The younger crust nearest the ridges has not been around long enough to accumulate the same thickness of sediment that's why the the sections of crust that are further from the ridges have longer time to have more thickness and age.
If cooking is a CCP for ground beef patties in your seaside grill, then ensuring the temperature reaches<u> 155 degrees F</u> for fifteen seconds would be an appropriate critical limit.
Each CCP identified by grouping menu items into processes must establish significant limits in order to become a formal part of the HACCP program. The FDA Food Code and local health departments establish time and temperature specifications for all types of food served in restaurants. Find out the time and temperature requirements for each CCP for each food type for each menu item your restaurant serves.
Usually, the main limitation is to keep food as far away from the danger zone as possible. The "danger zone" is usually between 42 degrees Fahrenheit and 135 degrees Fahrenheit, but this upper limit depends on what you're cooking. The space between 42 and 135 is called the danger zone because this temperature range is ideal for the growth of bacteria and pathogens. The less time food stays in the danger zone, the less chance of contamination.
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