Answer:
Try to bring it up with another adult you can trust. Or if you can drive, you can go to the doctor and get it diagnosed for yourself.
Explanation:
D. it is safer because no radiation is used
Answer:
A) The discovery of HIV. They believe that the chimpanzee version of the immunodeficiency virus (called simian immunodeficiency virus, or SIV) most likely was transmitted to humans and mutated into HIV when humans hunted these chimpanzees for meat and came into contact with their infected blood.
There is many reasons why personality disorders can be controversial like the following
• Personality disorders can be mistakenly diagnosed. Like most other disorders as well, it's not that uncommon to happen.
• It can make you feel labeled
• Sometimes when a patient doesn't fit into specifically one category, they may be diagnosed with more than one disorder.
• One thing I've personally noticed is that a person under 18 sometimes may not be diagnosed with a personality disorder yet but it's diagnosed with something different than what they should actually be treated for. I've found that personally annoying because, sometimes it's clear they have a personality disorder or they match for it. But sometimes it just depends, Y'know. It depends on who is evaluating you.
All of the following are Time/Temperature Control for Safety Foods (TCS) EXCEPT: <u>Processed garlic oil mixtures
</u>
<h2>Further Explanation
</h2>
Time-Temperature Control for Safety (TCS) food is the food that needs to be kept at the proper temperature to prevent the growth of microorganisms and the production of toxins.
What are these foods
Potentially Hazardous Food
The type of the food that is susceptible to microorganism including harmful bacteria. Since they are more susceptible to microorganisms compared to others, application of TCS is needed.
What makes them more susceptible to microorganisms?
The nature, characteristic and composition of this food makes it ideal for the bacteria to live and grow. Such food are of the following origin:
- meat, fish, poultry, dairy and <u>eggs either raw or cooked;</u>
- plant origin that has undergone heat treatment like <u>cooked vegetable</u> or baked or texturized
How to apply TCS
Never leave potentially hazardous food at the Danger Zone for more than 2 hours.
- Danger zone (40 ℉ - 140 ℉) is the range of temperature that is
very suitable for harmful bacteria to grow rapidly.
- Maximum holding time of food at the Danger Zone (40 ℉ - 140 ℉) is 2 hours. After 2 hours it is expected that bacteria has grown to unsafe levels.
- Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
- Keep cold food cold—at or below 40 °F. Place food in containers on ice.
- Freezer temperature must be kept ideally at below -0.4 °F .
- Chiller must be kept at or below 41 °F .
- When cooking raw meat and poultry, food handlers must ensure that the meat’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.
Safe Minimum internal Temperature and Rest Time for Meat
- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
Learn more:
- Cross Contamination brainly.com/question/1727840
- Food Label brainly.com/question/5830491
Keywords: TCS, food, food safety
