Answer:
D
Explanation:
I read the bible but of course i would know anythin realated
<span>A behavioral economist is of the mindset that people make errors, and that those errors happen repeatedly throughout time. This is a systematic form of error. A behavioral economist might think that people are driven to things that tempt them, and might argue that people can be reckless in that sense. They would view people as wanting products that vary and cannot easily be determined based on data.</span>
Answer:
Reserved powers are not given to the national government and are retained for state governments.
Explanation:
The Tenth Amendment states the principal political organization for Federalism in the United States. This Amendment states that the powers are not delegated to the national government by the Constitution, "nor prohibited by it to the states, [they] are reserved to the states respectively, or to the people." (Bill of Rights, 1791)
Answer:
Bronze age
Explanation:
This may or may not be the answer but I do know the bronze age was somewhat renowned for technology advancments
If cooking is a CCP for ground beef patties in your seaside grill, then ensuring the temperature reaches<u> 155 degrees F</u> for fifteen seconds would be an appropriate critical limit.
Each CCP identified by grouping menu items into processes must establish significant limits in order to become a formal part of the HACCP program. The FDA Food Code and local health departments establish time and temperature specifications for all types of food served in restaurants. Find out the time and temperature requirements for each CCP for each food type for each menu item your restaurant serves.
Usually, the main limitation is to keep food as far away from the danger zone as possible. The "danger zone" is usually between 42 degrees Fahrenheit and 135 degrees Fahrenheit, but this upper limit depends on what you're cooking. The space between 42 and 135 is called the danger zone because this temperature range is ideal for the growth of bacteria and pathogens. The less time food stays in the danger zone, the less chance of contamination.
Learn more about Temperature here: brainly.com/question/25677592
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