155°F (68°C) for fifteen seconds
Hot food must be held at a minimum temperature of 135°F (57°C) to prevent the growth of pathogens. Keeping food at this temperature or above helps to reduce the risk of bacterial growth and foodborne illnesses.
The temperature for cooking and holding hot complex vegetables to ensure safe from harmful bacteria is 135 degrees Fahrenheit.
The term "time and temperature abuse" refers to the transport and storage of foods or when foods are "not cooked to the recommended minimum internal temperature, not held at the proper temperature, or not cooled or reheated properly". Temperature danger zone occurs between 41°F to 140°F. Prevention means keeping foods out of that danger zone.
A cooked grenade is one that is held on to for a little while after the pin is pulled.
165 Degrees
The advantage is the thermometer records a daily maximum and minimum temperature for reference. The disadvantage is the thermometer must be reset each day.
coffee's temperature should be held at 80 degrees ferinhite
In case of BOYLE'S law,temperature is held constant! thank you!!
A "TCF" (time and temp. control food safety) is now being widely used as opposed to the "PHF"- (potentially hazardous foods) acronym. it is any foods that need constant temperature monitoring for safety. hot held foods 139 F. Minimum, cold held foods 41 F. or lower.
The minimum distance an object can confortably be held in focus
If volume is held constant and pressure is tripled, the temperature will also triple according to the ideal gas law (PV = nRT). This relationship is known as Gay-Lussac's Law.