Food stays safe at 5oC because this temperature prevents the growth of microorganisms. Microorganisms often require sizzling and humid locations to grow whereas at this temperature they can not grow and survive. [newline]If the wheat which was brought was little moist, it could be dried underneath the sun to remove this moisture. It is essential to take away this moisture earlier than grinding the wheat or storing it as a end result of it might possibly act as an element for the growth of microorganisms resulting in its spoilage. If the cooked rice is underdone, it could be used to make some foodstuff in which it can be reused.
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