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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Extraneous
An <em>extraneous variable</em> is a variable in an experiment that you are not intentionally studying. These variables usually provide undesired affects on the experiment.
In this example, the independent variable is whether a sentence is humorous or not, and the dependent variable is the memory performance score. However, because the humorous sentences are only given to males, and the non-humorous sentences are only given to females, gender becomes an extraneous variable as you are not intentionally testing gender's relation to the dependent variable, but it is still affecting the experiment.
You can look at the body language that the cat is giving you.
