<span>Human behavior plays a central role in the maintenance of health, and the prevention of disease. With an eye to lowering the substantial morbidity and mortality associated with health-related behavior, health professionals have turned to models of behavior change to guide the development of strategies that foster self-protective action, reduce behaviors that increase health risk, and facilitate effective adaptation to and coping with illness. Several decades of concerted effort to promote health and decrease risk through individual behavior change have produced successes, failures, and lessons learned.</span>
The FDA supports that food is cooled from 135°F to 41°F (57°C to 5°C) in six hours or less. This time end helps prevent dangerous bacteria fullness. But the guidelines don’t end there. The FDA Food Code has one supplementary rule: Food must be cooled off from 135°F to 70°F (57°C to 21°C) in two hours or less. In this reach, bacteria can double in as short as 20 minutes. The sooner food passes finished this temperature range, the real. Food workers have the peace of the six hours to take food finished the remaining temperature risk zone, from 70°F down to 41°F (21°C to 5°C).
This entire cooling off process is usually called the two-stage cooling method. Some food workers see it like this:
<span>Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours or less. <span>Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours or less.</span></span>
It is true because you can find out why they want to sell it and what hte purpose/ thought process the add wants you to think when you buy it.
Answer:
Perform chest compressions:
Place the heel of one hand on the breastbone, just below the nipples. Place the heel of your other hand on top of the first hand. Position your body directly over your hands. Give 30 chest compressions.