Try taking a mesure instrument of any kind (like a ruler or measuring tape) and put it along your arm.
Food that has been prepared or handled should never be placed on the sales floor before it has been properly chilled to ensure the internal temperature is 10° (51°F) or less. It is important to avoid contamination.
It is important to have into account that the higher the temperatures; the faster food will decompose.
Pathogenic microorganisms (such as fungi and bacteria) can reproduce and grow at temperatures as low as 40°F.
The foods may deteriorate even in absence of noticeable modifications in odor, appearance and/or taste.
Learn more about food contamination here:
brainly.com/question/22173814
Ben I do want that answer key
