1. to keep in touch with friends and family.
2. To stay up-to-date with news and current events.
3. To fill up spare time.
Answer:
Because you know how much money you have at that time.
Explanation:
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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Answer:
Spillover sales.
Explanation:
Spillover sales can be defined as the sales of the product which are not advertised with the products that were advertised.
<u>In this sales are done to the customers of the products that were not advertised while they have come to buy an advertised product. </u>
In the given case, Harriet who always buys advertised grocery goes to a shop to buy them. But along with the advertised products she also bought those products that were not advertised. This type of purchase is known as "Spillocver sales".
So, the correct answer is "spillover sale".
Answer:
Ancient Rome was inland and was built on seven hills at the bank of the Tiber River.
Ancient Greek was surrounded by water and is a series of peninsulas.
