It was in the area that we now know of as the Middle-east, and it was in between two rivers, the Tigris and the Euphrates.
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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Answer:
Lebogang says that when you use a thick syringe to "drive" a thin syringe, you lose strength but gain distance. Jaamiah disagrees. ... This means that there is indeed a mechanical advantage, but a distance disadvantage.
I believe the answer is: <span>continuous
</span><span>continuous Reinforcement schedule refers to a type of reinforcement that given every single time a target behavior is initiated by the subject.
This type of reinforcement is aimed to make the subject develop strong association between the behavior and the response.</span>
Answer:
Number 2 is b, number 3 is C.
Explanation:
