In order for perishable food to be safe for consumption, it has to reach a USDA-recommended minimum safe internal temperature. The food also has to be held at the specified temperature for a minimum of 15 seconds to kill the bacteria.
Food
Safe Internal Temperature:
Steak and Roast 145°F
Fish 145°F
Pork 160°F
Ground Beef 160°F
Egg Dishes 160°F
Chicken Breasts 165°F
Whole Poultry 165°F
Casseroles/Mixed Dishes 165°F
The reason for the different food safety temperatures has to do with food density, size and how much it is handled before it is cooked. For example, steak can be cooked to a lower temperature than ground beef because the inner layers of the beef are never touched. Since the outer and inner layers of ground beef are mixed together, a higher temperature is needed to assure that all of the bacteria is dead.
A. Bartender would be talking with guests and in a parlor / bar.
Answer:
Not enough information is given but my mom is in the medical feild and she says that a condition common with age is presbyopia. It causes the leanses in your eye to become less flexable and less able to thicken therefore less able to focus on near by objects. Another is catteracts which I assume you already know about so I will not explain.
Explanation: