To combat food safety concerns, it is important to serve hot foods at ______°F or above and to refrigerate perishable foods within ______.
Fill in the blank(s) with the appropriate word(s).
Answer: 140; 2 hours (keep foods out of the temp. danger zone (40-140F)
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Maureen Grey is a 75-year-old nursing home patient. She has been obtaining her nutrition via tube feeding for over three years. She is admitted to Good Valley Hospital with a diagnosis of dehydration with weight loss (8 pounds) in one month. Maureen obtains 100 percent of her nutrients via her tube feeding. However, she is found to have food poisoning (Salmonella). What is the most plausible
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a. true b. false