When the food is cooled outside the refrigerator using the ice bath, then the temperature of the food reaches 140⁰F (60⁰C) within the two hours and 70⁰F with in a total of 6 hours.
Further explanation:
When we cook a dish, or a soup and we are planning to store it then we should not put it in the refrigerator or in a freezer immediately. If the food is immediately put in the freezer then the risk of contracting a food borne illness increases.
Danger zone of food:
The danger zone for food is from 140⁰F (60⁰C) to 40⁰F (4⁰C). The cooked food should not remain in the danger zone for more than two hours. Because when the food reaches this zone, then they provide optimum conditions for the growth of bacteria and other toxins that lead to various diseases. We should not cool the food at room temperature.
Use water bath to cool down the food:
In order to cool the food evenly and rapidly, we should keep the food container in the ice bath. It is a simple process. Simply fill a large bowl with the ice and cold water. Now place the food in the water bath. Stir the food every 15 to 20 minutes to evenly distribute the heat into the cold areas. In this way the food is cooled down evenly. Monitor food with the help of the thermometer.
Answer details
Subject: Health
Level: Middle school
Keywords
- Danger zone of food
- Use water bath to cool down the food
Learn more to evaluate
brainly.com/question/3061901
brainly.com/question/6393374
The false statement out of all options is the fourth option actually known as D) Lockout/Tagout is to be used only in extreme cases of potential electrical hazard because its not true.
I would say hat now is the perfect time because peak bone mass happens at our age. Bone strengthening exercises are always good for your body no matter what, so encourage her/him to do it. I'm guessing the age is about 11-18 maybe...
Hope this helps... mark as Brainliest plz
"Body composition assessment is a physical test that measures the proportion of the various components of a person's body. The human body is comprised of water, protein, fat, and minerals, but for most purposes, it is the level of fat compared to lean mass that is of interest. In general, most body composition analysis tests measure the ratio of fat to lean tissue. Body fat, or adipose tissue,
has chemical and physical properties that allow for a number of analytical methods, each with its own advantages and limitations."
information from chacha .com
Answer:
Mike should simply approach the ICD-10-CM in the same manner as the ICD-9-CM.
Explanation:
Mike should begin the process of coding with analyzing and abstracting the medical report of the gastroenterology group. From their doctor's report notes, Mike can either go straight to the tabular section or go to the alphabetic section in order to find the accurate code, and then finally get a confirmation from the tabular section.
