In case you forgot or fell off I'm still hot, knock your shell off My money stack fat plus I can't turn the swell off The franchise, doing big business, I live this It's automatic I win this oh you hear those horns, you finished A soldier, and I stay under you fighting Plus I'm storming on you chumps like I'm thunder and lightning Ain't no way you breaking me kid, I'm harder than nails Plus I keep it on lock like I'm part of the jail I'm slaughtering stale competition, I got the whole block wishing They could run with my division but they gone fishing With no bait, kid your boy hold weight I got my soul straight, I brush your mouth like Colgate In any weather, I'm never better your boy's so hot You'll never catch me in the next man's sweater If they hate, let 'em hate, I drop ya whole clan Lay yo cheeks down for the three-second tan
-John Cena
Predestination..........................................
~Hello there!
Your question: Trust busting, the suffragettes, and the pure food and drug act are associated with the ________.
Your answer: Trust busting, the suffragettes, and the pure food and drug act are associated with the Progressive Era.
Any questions ^?
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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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