what is the maximum amount of time high risk food can be in the temperature danger zone
Danger zone (food safety) The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 5 to 60 °C (41 to 140 °F).[1][2][3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness (for example, a refrigerator's temperature must be kept below 4 °C (40 °F)[4]), and that food that remains in this zone for more than two hours should not be consumed.[5] Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C (70 and 117 °F).[6]
Backshore Sediments in this area are well-sorted and well-rounded. Its grain sizes are mainly coarse sand and medium sand, which are larger than that in littoral barrier dune.The sedimentary structures include parallel bedding and low-angle cross-bedding.
Wasting police time The offence carries a maximum penalty of six months' imprisonment and/or a fine. Less serious cases may result in a penalty notice for disorder of £80 for persons aged 16 or over and £40 for under 16 years old persons.
Seed Seeds are the product of the ripened ovule, after fertilization by pollen and some growth within the mother plant. The embryo is developed from the zygote and the seed coat from the integuments of the ovule.