Questions

Potentially hazardous foods are foods that might contain food poisoning bacteria and are capable of supporting growth of these bacteria or formation of toxins to levels that are unsafe for consumers, if the foods are not stored at correct temperatures. Toxins are poisonous chemicals produced by some types of bacteria.

The food can be left at room temperature until it reaches 60 deg C because food-poisoning bacteria will not multiply at 60 deg C or above. However, do not leave food cooling at room temperature unless you are sure that the temperature of the food is still at least above 60 C.

I. Inputs

• Schedule management plan


• Schedule baseline


• Performance reports


• Approved change requests

II. Tools and Techniques

• Progress reporting


• Schedule change control system


• Performance measurement


• Project management software


• Variance analysis


• Schedule comparision bar charts

III. Outputs

• Schedule model data (updates)


• Schedule baseline (updates)


• Performance measurements


• Requested changes


• Recommended corrective actions


• Organizational process assets (updates)


• Activity list (updates)


• Activity attributes (updates)


• Project management plan (updates)

I. Inputs

• Organizational process assets


• Project scope statement 


• Risk management plan


• Risk register

II.  Tools and Techniques

• Risk probability and impact assesment


• Probability and impact matrix


• Risk data quality assessment


• Risk categorization 


• Risk Urgency assessment

III. Outputs

• Risk register (updates)

The short and swift streams running down the Scandinavian mountains have been harnessed for power which also compensates for the absence of coal and oil.