The uncertainty reduction theory is a communication theory developed by Charles Berger. He basically argued that people have an inner need to reduce uncertainty about others and therefore seek to gain information about them
The uncertainty reduction theory, also known as initial interaction theory, developed in 1975 by Charles Berger and Richard Calabrese, is a communication theory from the post-positivist tradition. Within the theory two types of uncertainty are identified; cognitive uncertainty and behavioral uncertainty.
Before being removed from a heat source, all raw beef, pork, lamb and veal steaks, chops, and roasts should be cooked to a minimum internal temperature of 145 °F.
