There are a lot of symptoms similar to flu and viruses, such as: fever, chills, pain, dizziness, fatigue and weight loss. Less common symptoms are swollen glands or lymph nodes in the neck and armpits. Also, bruising very easily, severe nosebleeds or severe bleeding from the rectum. If someone has these symptoms or is worried, they should see a doctor and request a blood test.
I’d say A. (hunting and fishing regulation) because they actually do have a website about fishing and hunting license and how to use and conceal hunting weapons to decrease the possible dangers. Hope this helps, sorry if it’s incorrect.
Hot foods should be kept at an internal temperature of 140 °F or warmer.
<span>Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.Be aware that some warmers only hold food at 110 °F to 120 °F, so check the product label to make sure your warmer has the capability to hold foods at 140 °F or warmer. This is the temperature that’s required to keep bacteria at bay!<span>Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165 °F before serving.
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Cold foods should be kept at 40 °F or colder.
<span>Keep cold foods refrigerated until serving time.<span>If food is going to stay out on the buffet table longer than 2 hours, place plates of cold food on ice to retain the chill.</span></span>
