In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
Answer:
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Explanation:
According to Raoult's law the relative lowering of vapour pressure of a solution made by dissolving non volatile solute is equal to the mole fraction of the non volatile solute dissolved.
the relative lowering of vapour pressure is the ratio of lowering of vapour pressure and vapour pressure of pure solvent

Where
xB = mole fraction of solute=?

p = 22.8 torr

mole fraction is ratio of moles of solute and total moles of solute and solvent
moles of solvent = mass / molar mass = 500 /18 = 27.78 moles
putting the values




mass of glucose = moles X molar mass = 1.218 X 180 = 219.24 grams