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>
Oak tree, because it’s the primary producer
Precipitation hope this helped you
Answer: hello some part of your question is missing below is the missing part
when H₂O and H₂O₂ is added to Mn(OH)₂(s) and put in water bath to dissolve
answer : attached below
Explanation:
When Mn²⁺ ions are separated from the mixture, attached below are the requires reaction equations that shows the process of separation.
Mn²⁺ ions are separated to the right of the reaction equations