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: Incentive
Explanation:
Mitchell feels full after having food and is not willing to eat but his anticipation to eat chocolates is his incentive as he is full.
The incentive is a force of motivation which motivates the person to achieve the goal of interest. Even if the tasks is complete the person will do more work in order to get incentive.
Here, the chocolate bar is acting as an incentive in which the person is willing to eat chocolates even if he is full.
Answer:
Skills and Abilities A clinical research coordinator needs to be able to handle multi-tasking and multiple projects. Ensure that you have skills to manage and organize your schedule and be able to discuss how you handle prioritizing tasks under pressure and deadlines. Being detail-oriented is important.
