40° F or below should be the temperature range be for fresh food.
<h3>What temperature should fresh food be?</h3>
Make sure the freezer is consistently 0° F or below and the temperature is consistently 40° F or below by using an appliance thermometer. Within two hours of cooking or purchasing, refrigerate or freeze meat, poultry, eggs, shellfish, and other perishables. If it is hotter than 90 degrees Fahrenheit outside, refrigerate within an hour. Fresh meat should be kept between 28°F and 32°F for the best storage results. Meat should be kept in the refrigerator's coldest section. Perishability rises as storage temperatures approach 40°F. Bacteria start to multiply quickly at about 50°F.
Thus from above conclusion we can say that 40° F or below should be the temperature range be for fresh food.
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A medical transcriptionist is needed to transcribe doctor's notes and if this information is not completed correctly, it can interfere with tests and/or treatments ordered that may seriously harm or kill the patient. Also, there could be a concern of the billing being off and the patient being charged more if the transcriptionist submits to the billing department the incorrect information.
Answer:
because of their metsbolism
Explanation:
people who are more physically active tend to have a faster metabolism than those who are not. thus, their bodies break down foods faster and process those nutrients at a quicker pace than the latter.
Damage to the brain because it could rot that one part of your brain
Answer:
the constituents in food that the body requires to function properly.
Explanation:
Nutrients are the constituent of which a food is made up of and are required by the body to function properly. They provide energy to our body to perform the necessary and essential metabolic activities.
They help in body growth and tissue repair. There are six major nutrients that we get from our food. These nutrients are- carbohydrate, fat, protein, vitamin, mineral, and water.
Nutrient is required by every organism to survive. Some nutrients are required in large amounts called macronutrients and some in the small amounts called micronutrients.
