The answer to this question is true
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I believe that is the correct answer
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.
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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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"Since the intervention is designed to reduce the number of days that a resident receives antibiotics for bacterial pneumonia, the rate of antibiotic days of therapy per 1,000 resident days is most likely to change if the intervention is effective. Because this effort is not trying to reduce antibiotic starts for bacterial pneumonia, neither the rate of antibiotic starts nor the proportion of antibiotics given for pneumonia may change as a result of the intervention. Although the rate of antibiotic use by class might change if one antibiotic class is most commonly used to treat bacterial pneumonia, this measure wouldn't be the best choice for evaluating the new guideline."
A. It is very very wrong because another name or term for internal attribution is not situational attribution. So A is not true..
