It changed because now lots of people look at it as being "gross"
<span>Lavie attempts to resolve this debate by stating that both early and late selection occur varying on the stimulus presented. From the perspective of perceptual loadtheory stimulus variation means whether the stimulus has high or low perceptual load.</span>
Umm I Kinda Do Understand But I Am Not Sure Really
The FDA food code says that restaurant should cook ground beef to 155f for 15 sec. but the CDC and the USDA say that consumer should cook ground beef to 160f
Answer:
A leading cause of foodborne illness is time and temperature abuse of TCS (food requiring time and temperature control for safety) foods. ... This occurs when food is: Not cooked to the recommended minimum internal temperature. Not held at the proper temperature. Not cooled or reheated properly.
Explanation:
