# data[].attributes.attachment_link.entities[].name
Time & Temperature Control for Potentially Hazardous Foods

# data[].attributes.attachment_link.entities[].name
Florida Integrated Food Safety Center of Excellence

# data[].attributes.attachment_link.authors[].name
Central District Health Department - CDHD

# data[].attributes.attachment_link.title
Basic Food Safety - Part 2: Holding Time and Temperatures

# data[].attributes.attachment_link.description
Produced by the Central District Health Department, Boise, ID. Basic Food Safety. Part 2: Holding Time and Temperature. The top 5 current foodborne illnesses in the United States are introduced here. Learn about proper holding times and temperatures, and what qualifies potentially hazardous foods to fall into the "Danger Zone", where bacteria rapidly grow and become dangerous to customers.

# data[].attributes.body
A large family of single-cell fungi that grow on most foods and in many conditions.

# data[].attributes.headline
Water Activity -The amount of water available for microbial growth in a product.

# data[].attributes.subject
Water Activity -The amount of water available for microbial growth in a product.

# data[].attributes.body
illness resulting from ingesting bacteria.

# data[].attributes.body
Viruses are the smallest of the foodborne microbial contaminants. They are packets of infectious genetic material wrapped with an outer layer of protein.

# data[].attributes.body
illness resulting from ingestion of bacteria that create or contain toxins, or poisonous substances, that are harmful to humans.

# data[].attributes.attachment_link.authors[].name
Florida Integrated Food Safety Center of Excellence

# data[].attributes.body
A microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas.

# data[].attributes.attachment_link.description
LEARN TO COOK with us! http://onlinecookingschool.com/?extcode=NSYTG10ZZ Baking bread can intimidate even accomplished cooks. In this video, Bridget Lancaster explains how yeast works and reviews basic techniques for getting yeast breads to rise. Learn more in our Rustic Italian Breads lesson. http://onlinecookingschool.com/?extcode=NSYTG10ZZ What is the America's Test Kitchen Online Cooking School?

# data[].attributes.body
The temperature danger zone is 40°F to 135°F, the range in which pathogenic bacteria can multiply rapidly in a food and possibly cause foodborne diseases

# data[].attributes.headline
PH- The measure of acidity or alkalinity of a substance.

# data[].attributes.subject
PH- The measure of acidity or alkalinity of a substance.

# data[].attributes.attachment_link.description
More free chemistry help videos: http://www.nathanoldridge.com/chemistry-videos.html Here I show how to calculate the pH of a solution made with a Strong Base Summary: Use the concentration of base and the number of OH- ions per molecule to calculate the concentration of OH-.