To ensure proper protection for food during storage the bottom shelf should be at least 3 inches - 3 feet above the ground. This is to protect the food from pests and other organisms that may cause disease and health-problems to people who are going to consume such produce. It is a common practice done in the past and have evolved in the process of manufacturing these days.
Food temperatures in hot holding units must be kept at 135 Fahrenheit degree or hotter:
D, three to five times a week.
Hi !
Answer:
Risk factors for chronic disease tend to persist and tend to increase.
Answer: i would say a spoon i guess
Explanation:
