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:
he found that the children were able to wind more quickly when they worked as a group side by side than when they worked alone.
Explanation:
Norman Triplett was a psychologist born on October 1, 1861 and worked most of his life at Indiana University. According to my research on Norman Triplett's experiments, I can say that based on the information provided within the question he found that the children were able to wind more quickly when they worked as a group side by side than when they worked alone. He believed that they as they worked together each one was able to focus more on the task being done.
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<span>He vetoed almost every congressional bill passed. He was pro slave. and vetoed and civil black rights.</span>
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Its was there main source of food and water. And when it flooded in the flood season its gave farmers soil the grow on.
