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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The demand element affects property value and provides answers to issues like how is the market? also, Are there more buyers than sellers, or the opposite?
The phrase demand factor is used to describe the fractional amount of a quantity being utilized in comparison to the maximum amount that might be used by the same system in the telecommunications, electronics, and electrical power industries. The demand factor is never more than one. Demand is a time-dependent number, just like the amount of demand is.
When the demand period's time period is understood by the context, the demand factor is frequently implicitly averaged over time.
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