I do believe it is C hope this helps its been a while since i was leaning about this.....
Potentially hazardous cold food items should be transported at 41 degree Fahrenheit or at lower temperature.
Potentiality hazardous cold food items refers to those food that have high protein content and in which microbes can easily multiple rapidly, foods such as meat, egg, dairy products, etc.
the test
tube must be swirled at a steady rate to facilitate the liberation of CO2 gas from the
solution
The reaction vessel should be submerged in the water bath as far as possible to keep the
entire contents at the temperature of the water bath. There is a valve attached to the rubber stopper that should be open
while attaching the assembly to the test tube, and then closed just before the start of data collection
