There are many reasons for the non-development of industries and factories in Mahalaxmi municipality, one of them is a lower population of about 112,000 people.
Other reasons that are associated with the non-development of industries and factories include the following:
- Low investments from wealthy individuals associated with the town.
- Neglects from the government.
- The location of the Mahalaxmi municipality.
- The conception of Mahalaxmi municipality as a local area.
- The size of the area is less than 30km².
- And the general poverty level of India as a nation.
Hence, in this case, it is concluded that Mahalaxmi municipality is generally a small town.
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Answer:Most houses were made of brick. The banks of the Nile provided the mud used to make bricks . Brick makers collected mud, added straw and water to it as needed, and stomped it with their feet until it reached the right consistency.
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LOL there is no justifying this but ill try.
Explanation:
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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The answer is three types
