In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
Answer:
A fluorine atom has nine protons and nine electrons, so it is electrically neutral. If a fluorine atom gains an electron, it becomes a fluoride ion with an electric charge of -1.
A chemical element is a substance that is made up of only one kind atom.
Answer:
Because glaciers are so sensitive to temperature fluctuations accompanying climate change. so if it gets hotter then the ice glaciers will melt.
Explanation:
