Potentially hazardous foods are foods from an animal origin that is raw or heat-treated and fo<span>ods from an animal origin that is raw or heat-treated.
The danger zone are the </span>temperatures between 40 °F and 140 °F. In this zone bacteria grow most rapidly. The maximum amount of time allowed by the law <span>that potentially hazardous foods can be kept in the temperature danger zone is 20 minutes.</span>
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wait what time zone is it-
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the urinary system
in the urinary system the functional units of kidneys that is nephrons filters the blood
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Lymphocytes are cells that circulate in your blood that are part of the immune system. There are two main types lymphocytes: T cells and B cells. B cells produce antibody molecules that can latch on and destroy invading viruses or bacteria.
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