The FDA supports that food is cooled from 135°F to 41°F (57°C to 5°C) in six hours or less. This time end helps prevent dangerous bacteria fullness. But the guidelines don’t end there. The FDA Food Code has one supplementary rule: Food must be cooled off from 135°F to 70°F (57°C to 21°C) in two hours or less. In this reach, bacteria can double in as short as 20 minutes. The sooner food passes finished this temperature range, the real. Food workers have the peace of the six hours to take food finished the remaining temperature risk zone, from 70°F down to 41°F (21°C to 5°C).
This entire cooling off process is usually called the two-stage cooling method. Some food workers see it like this:
<span>Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours or less. <span>Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours or less.</span></span>
Answer:
The amount of force your muscles can produce. compaired to your fat to muscle ratio
Explanation:
The factors that can affect the amount of urine excreted everyday include the following:
1. Blood glucose level. Also known as hyperglycemia, high levels of sugar in the blood will trigger frequent urination.
2. Blood pressure. The kidneys act to regulate blood pressure in the body by increasing or decreasing the amount of urine produced.
3. Salt. A high salt diet causes fluid retention and subsequently increased urination.
4. Alcohol. Alcohol consumption reduces production of the hormone vasopressin responsible for re-absorption of water back into the blood stream. When this hormone is not being produced as normal, fluids freely fill up the bladder leading to frequent urination.
5. Exercise (sweating)
6. Temperature of the environment
7. Level of fluid intake.
B. More than 90 minutes.
Carbo-loading or carbohydrate loading is a strategy which endurance athletes use. This is to maximize the storage of enery or glycogen in the liver and muscles.
This strategy is recommended for those who join endurance events lasting more than 90 minutes.