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.
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Tomato juice and baked potato is the correct answer.
The CACFP is a very well-known program federal program that gives reimbursements for meals and snacks served to children and youth who participate in afterschool care programs, residing in shelters, adults with disabilities and the elderly who are enrolled in day care facilities. According to the guidelines for Child and Adult Care Food Program, menus must meet minimum requirements every meal and snack. Also, they are required to provide at least 1/3 of a child's daily RDAs. The program guidelines states that tomato juice and baked potato are elegible for reimbursement as fruits and vegetables.
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The other islands of Oceania depend mainly on the primary sectors of agriculture, fishing and mining. Industry is scarce due to the lack of natural resources and room for development. Tourism is also a key industry. Some of the smaller countries even bring in large amounts of money selling stamps to collectors.
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