A healthier way of reacting would be to congratulate your friend and be happy that they made the team. Support them and practice with them so you can try out for the team next year.
A. Warning signs, they can make the person with the illness more ill, they could feel neglected or like no one understand what they are doing and can't see the signs but jn some cases it's the person with the illness that doesn't know like bipolar people might not know they are bipolar until the test.
All of the following are Time/Temperature Control for Safety Foods (TCS) EXCEPT: <u>Processed garlic oil mixtures
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<h2>Further Explanation
</h2>
Time-Temperature Control for Safety (TCS) food is the food that needs to be kept at the proper temperature to prevent the growth of microorganisms and the production of toxins.
What are these foods
Potentially Hazardous Food
The type of the food that is susceptible to microorganism including harmful bacteria. Since they are more susceptible to microorganisms compared to others, application of TCS is needed.
What makes them more susceptible to microorganisms?
The nature, characteristic and composition of this food makes it ideal for the bacteria to live and grow. Such food are of the following origin:
- meat, fish, poultry, dairy and <u>eggs either raw or cooked;</u>
- plant origin that has undergone heat treatment like <u>cooked vegetable</u> or baked or texturized
How to apply TCS
Never leave potentially hazardous food at the Danger Zone for more than 2 hours.
- Danger zone (40 ℉ - 140 ℉) is the range of temperature that is
very suitable for harmful bacteria to grow rapidly.
- Maximum holding time of food at the Danger Zone (40 ℉ - 140 ℉) is 2 hours. After 2 hours it is expected that bacteria has grown to unsafe levels.
- Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
- Keep cold food cold—at or below 40 °F. Place food in containers on ice.
- Freezer temperature must be kept ideally at below -0.4 °F .
- Chiller must be kept at or below 41 °F .
- When cooking raw meat and poultry, food handlers must ensure that the meat’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.
Safe Minimum internal Temperature and Rest Time for Meat
- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
Learn more:
- Cross Contamination brainly.com/question/1727840
- Food Label brainly.com/question/5830491
Keywords: TCS, food, food safety
Answer: its BBBBB!
Explanation: hope i could help!
Answer:
Episodic acute stress; psychological stressor; anger issues; stomach issues & episodes of acid reflux.
Explanation:
<u>Episodic acute stress:</u><u> </u>In psychology, the term "episodic acute stress" is described as one of the different types of stress in which an individual feels frequent bouts of "acute stress". In this type of stress, an individual mostly tries to carry out responsibilities more than he or she could handle. They are often considered as disorganized.
<u>Psychological stressor: </u>These are the things that are responsible for causing psychological stress in a person and it can only be experienced by "human beings".
<u>Example:</u> Excessive worrying, death of loved ones, low self-esteem, etc.
<u>In the question above, the correct answers are episodic acute stress; psychological stressor; anger issues; stomach issues & episodes of acid reflux.</u>