1. It is not recommended to refreeze poultry after it has been thawed. 2. Water holding capacity of meat is also affected by subsequent thawing. 6 3. Frozen poultry or any other market forms of poultry should be allowed to thaw or soak in a bowl of water because of possible bacterial build. 4. Raw chicken and poultry can carry the salmonella bacteria, which is responsible for more cases of food poisoning than any other pathogen. 5. Fast thawing may be effected by placing the 1 to $2 \mathrm{~kg}$. chicken in the refrigerator. 6. During distribution to retail stores, fresh chicken is kept hot in order to extend its shelf life as well as to prevent bacteria growth. 7. Packages of chicken should be wrapped in plastic bags to prevent leakage onto other items in your grocery cart. 8. Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. 9. Do not refrigerate perishable food within 2 hours. 10. Always refrigerate perishable food within 2 hours. 11. High-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. 12. Always wash hands with warm water and soap for 20 seconds before and after handling food. 13. Non-perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. 14. Perishable food should not be left out more than 2 hours at room temperature. 15. Most retailers will date the chicken products that they sell.

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How many decades are there in 3 human generations?

WORD BANK chemical reactions, destroyed, isolated system, reactants, transformations The principles of the law of conservation of mass state that "despite $\longrightarrow$ mass is conserved - that is, it cannot be created nor - within an $\longrightarrow$ In other words, in a chemical reaction, the mass of the products will always be equal to the mass of the $\qquad$

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