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: In between two and a half to three times per day usually
Explanation:
Cows milked automatically are often milked between two and a half and three times per day, but that varies from two to four times per day depending on the lactation period of the cow. Changing from milking twice a day to milking three times a day has a marked increase in milk production.
An important aspect of my teammates would be that they are able to play as a team and play in a team setting, that they are able to consider the team and success of the team over their own success, as well as their own glory. These are two main things important in teamplay and team sports.
<span>i would say pain relievers </span>
