The heart<span> cannot pump blood effectively and some blood backs up into the body . This is called congestive </span>heart failure<span>. Having a </span>heart attack<span> means that you have lost blood flow to a part of the </span>heart<span>, and this has caused some </span>heart<span> muscle to die</span>
All of the following are Time/Temperature Control for Safety Foods (TCS) EXCEPT: <u>Processed garlic oil mixtures
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<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
Answer:
D > All of the above. D >D >D
Answer:
False
Explanation:
Since OTC drugs can pose an addiction effect, it is highly recommended to take it with precautions in order not to harm yourself.
If several of the following are occurring, it may useful to follow up with a mental health professional.
<span>Withdrawal — Recent social withdrawal and loss of interest in othersDrop in functioning — An unusual drop in functioning, at school, work or social activities, such as quitting sports, failing in school or difficulty performing familiar tasksProblems thinking — Problems with concentration, memory or logical thought and speech that are hard to explainIncreased sensitivity — Heightened sensitivity to sights, sounds, smells or touch; avoidance of over-stimulating situationsApathy — Loss of initiative or desire to participate in any activityFeeling disconnected — A vague feeling of being disconnected from oneself or one’s surroundings; a sense of unrealityIllogical thinking — Unusual or exaggerated beliefs about personal powers to understand meanings or influence events; illogical or “magical” thinking typical of childhood in an adultNervousness — Fear or suspiciousness of others or a strong nervous feelingUnusual behavior – Odd, uncharacteristic, peculiar behaviorSleep or appetite changes — Dramatic sleep and appetite changes or decline in personal care<span>Mood changes — Rapid or dramatic shifts in feelings
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