Cooked meats on a buffet line that have been out of
temperature control for four hours must be:
put back in the refrigerator to cool down to 41°f
thrown away
reheated to 165°f and placed back on the buffet line.
left alone; meats are not time and temperature control for safety after
they have been cooked.

Well you see if you dont follow ur parent's expectations or rule you're going to get a beat

Ithink the correct answer would be that since the disease is passed by a hand shake and can be cured with antibiotics that it could be an infection. an example could be that once when i was working in a bush camp, i got blood poisoning from blood blisters that got infected. our cook did not wash his hands after going to the bathroom and he passed staphyloccus on to the crew he fed. one other person also got a bad similar infection on the side of his face. i had to be rescued by helicopter and taken to the hospital so i wouldn't die!