Food type, pH or acidity level, moisture content, time left in the temperature danger zone, and oxygen requirements all contribute to determining whether a food is potentially hazardous. Discuss these requirements for bacterial growth and their specific characteristics. Utilizing these factors, how can one reduce the bacterial growth in broiled chicken, vegetable soup, and/or beef lasagna from purchasing to service?

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The Answer of Food type, pH or acidity level, moisture content, time left in the temperature danger zone, and oxygen requirements all contribute to determining whether a food is potentially hazardous. Discuss these requirements for bacterial growth and their specific characteristics. Utilizing these factors, how can one reduce the bacterial growth in broiled chicken, vegetable soup, and/or beef lasagna from purchasing to service?

Food Type, PH or Acidity Level, Moisture Content, Time Left