Hot foods should be kept at an internal temperature of 140 °F or warmer.
<span>Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.Be aware that some warmers only hold food at 110 °F to 120 °F, so check the product label to make sure your warmer has the capability to hold foods at 140 °F or warmer. This is the temperature that’s required to keep bacteria at bay!<span>Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165 °F before serving.
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Cold foods should be kept at 40 °F or colder.
<span>Keep cold foods refrigerated until serving time.<span>If food is going to stay out on the buffet table longer than 2 hours, place plates of cold food on ice to retain the chill.</span></span>
Answer:
We use water for many things! We use water for drinking, sanitation, cleaning, cooking, creating, building, and more. We even use water in the air, when we are breathing there is a certain amount of water in the air.
I hope this helps :)
Answer:
I'd say chronic injury
Explanation:
"With that being said, plantar fasciitis in its very nature is chronic because it is “long-developing.” However, it becomes acute when it flares up and causes sudden and severe pain."
The nervous system is comprised of two major subdivisions, the central nervous system (CNS) and the peripheral nervous system (PNS).
Answer:
Factor that most likely to be encounted in a workplace are:-
- ventilation
- problems controlling temperature
- humidity
hope it is helpful to you ☺️
Explanation:
