Answer:
Ensure that before use the mercury level is below 35 ∘C. Read the thermometer keeping the level of mercury along the line of sight.
If Ready-to-eat TCS items are to be kept for more than 24 hours, they should be labeled with a date by which they must sell, be eaten, or be discarded.
<h3>
What measure should be taken while storing TCS food?</h3>
When keeping food, time and temperature are critical and must be closely managed. The received-on and use-by dates on stored foods should be clearly labeled. Food that is transported off-site must be tagged and kept at a specific temperature. This also applies to packaged items for self-service.
When left at the improper temperature for too long, TCS foods are more susceptible to bacterial development. TCS goods spoil more quickly and allow for harmful amounts of disease growth if not stored at the proper temperature. Foodborne disease could occur if dangerous pathogens are present.
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Answer:
D. After listening, the pharmacist could restate the instructions in his own words and then ask if he understood correctly.
Explanation:
I calculated it logically
Answer:
- decreased salt-cured, char broiled, pickled and smoked foods
- eat more fruits and vegetables
- increase fiber intake
Explanation:
Answer: 1
Explanation:
Subtrack 2-1 and get 1. The proof it's 1 add 1+1 and get 2
