Mexico, Hope that helps. :)
The answer is: <span>Be cost-effective, support the mission of the organization, requires a comprehensive and integrated approach
The nist sp 800-14 filled with the general Expectation that must be filled for an information technology system to be sued by a private corporation or </span><span>government agency. cost-effective and comprehensiveness will ensure that the benefit from using the technology will outweigh the cost</span>
Answer:
A
Prism A has 17 more cubic units of volume than prism B
STAY SAFE GOD BLESS YOU
Step-by-step explanation:
V = l x w x h
A = 4 x 4 x 5
= 80
B = 3 x 3 x 7
= 63
If cooking is a CCP for ground beef patties in your seaside grill, then ensuring the temperature reaches<u> 155 degrees F</u> for fifteen seconds would be an appropriate critical limit.
Each CCP identified by grouping menu items into processes must establish significant limits in order to become a formal part of the HACCP program. The FDA Food Code and local health departments establish time and temperature specifications for all types of food served in restaurants. Find out the time and temperature requirements for each CCP for each food type for each menu item your restaurant serves.
Usually, the main limitation is to keep food as far away from the danger zone as possible. The "danger zone" is usually between 42 degrees Fahrenheit and 135 degrees Fahrenheit, but this upper limit depends on what you're cooking. The space between 42 and 135 is called the danger zone because this temperature range is ideal for the growth of bacteria and pathogens. The less time food stays in the danger zone, the less chance of contamination.
Learn more about Temperature here: brainly.com/question/25677592
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