B. toxoplasmosis gondii can be caused by cat litter
The FDA supports that food is cooled from 135°F to 41°F (57°C to 5°C) in six hours or less. This time end helps prevent dangerous bacteria fullness. But the guidelines don’t end there. The FDA Food Code has one supplementary rule: Food must be cooled off from 135°F to 70°F (57°C to 21°C) in two hours or less. In this reach, bacteria can double in as short as 20 minutes. The sooner food passes finished this temperature range, the real. Food workers have the peace of the six hours to take food finished the remaining temperature risk zone, from 70°F down to 41°F (21°C to 5°C).
This entire cooling off process is usually called the two-stage cooling method. Some food workers see it like this:
<span>Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours or less. <span>Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours or less.</span></span>
Answer:
Explanation:
You can just substitute it for it’s measurements in google and change it’s units
Answer:
E.
Explanation:
When it comes to bleach and water solution, it is a great way to keep things clean. This mixture is used to disinfect and clean certain things. The effectiveness of it lasts up to twenty four hours. When it comes to temperature of the water, it does not matter and it does not affect the effectiveness of the mixture. If you want to make a mixture, on one table spoon of bleach, you would need s gallon of water. Be careful, as it can damage your skin and respiratory system.
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