True it is at the bottom of the hierarchy in physiological needs
In order for perishable food to be safe for consumption, it has to reach a USDA-recommended minimum safe internal temperature. The food also has to be held at the specified temperature for a minimum of 15 seconds to kill the bacteria.
Food
Safe Internal Temperature:
Steak and Roast 145°F
Fish 145°F
Pork 160°F
Ground Beef 160°F
Egg Dishes 160°F
Chicken Breasts 165°F
Whole Poultry 165°F
Casseroles/Mixed Dishes 165°F
The reason for the different food safety temperatures has to do with food density, size and how much it is handled before it is cooked. For example, steak can be cooked to a lower temperature than ground beef because the inner layers of the beef are never touched. Since the outer and inner layers of ground beef are mixed together, a higher temperature is needed to assure that all of the bacteria is dead.
Answer: The right answer is Cave-ins.
Explanation: Excavations and trenches are basically the man-made cuts inside the Earth's surface. These are made for multiple purposes such as mining or tunneling. One of the obvious risk while working in such excavations and trenches is cave-ins. It is basically collapse of that excavation or Trench. The roof of the mine collapses and people working under it get buried inside those excavations in trenches.
Answer:
12.56
Explanation:
Multiply 3.14 by the radius (2)
