Potentially hazardous foods are foods from an animal origin that is raw or heat-treated and fo<span>ods from an animal origin that is raw or heat-treated.
The danger zone are the </span>temperatures between 40 °F and 140 °F. In this zone bacteria grow most rapidly. The maximum amount of time allowed by the law <span>that potentially hazardous foods can be kept in the temperature danger zone is 20 minutes.</span>
Answer:
A
Explanation:
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A dehumidifier. They work similar to an air conditioner. Warm moist air goes in, is cooled and dried, then exits back into the air.
