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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we should perceive only good global impression from others and avoid the bad ones
Answer:
Cultivation.
Explanation:
As the exercise suggests, in the cultivation stage of a mentoring relationship, there is continued growth and development for both the mentor and protégé, and there is mutual sharing, trust, and learning as the relationship becomes more rewarding for both parties. This is the primary stage in which the mentee, the protégé, learns from the mentor and both their roles (teacher-student) are at their peak level. Then, the relationships starts to shift into other levels.
