Answer:
NASA is a government organization independent from the executive departments but with a narrower focus on space science and manned spaceflight policy. NASA is a(n) <u>Independent executive agency.</u>
Explanation:
NASA is the space agency of the federal government. That is to say, that it is part of the executive branch. It is an independent agency because it is not under the direct control of the president. The organization and goals of NASA or any independent executive agency are in statutes that the Congress has to approve.
Since you have not shared the entries that describes nonjudicial punishment, here is what a non-judicial punishment is all about:
A non-judicial punishment<span> or </span>NJP<span> in the United States Armed Forces (USAF) is a form of military justice which is authorized by Article 15 of the Uniform Code of Military Justice.</span>
Answer:
The answer is- Give deference to the EEOC's interpretation so long as it is reasonable.
Explanation:
The court is likely to yield to the EEOC's interpretation as long as it is reasonable. The Equal Employment Opportunity Commission (EEOC) is a federal agency which was created in order to enforce civil rights law against discrimination in the workplace, voting, education and public accommodations based on their race, color, sex or national origin.
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.
Learn more about Temperature here: brainly.com/question/25677592
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Answer:
I think it was 1995?
Explanation:
Is there any choices? Good luck on your question!
