Careo
W:O:A Metalgod
well i wouldn't mind if its less than 45 hours .. but what to do the boss wants it like that..
mh yeah.
unfortunately
are 45 hours the standard there?
150K Before WOA 2010
- Ersteller 808Metal
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mh yeah.
unfortunately
are 45 hours the standard there?
Careo
W:O:A Metalgod
Morphinechild78
W:O:A Metalmaster
Morphinechild78
W:O:A Metalmaster
Careo
W:O:A Metalgod
agresionpower
W:O:A Metalgod
Morphinechild78
W:O:A Metalmaster
agresionpower
W:O:A Metalgod
Morphinechild78
W:O:A Metalmaster
agresionpower
W:O:A Metalgod
yeah 40-45 are the the average working hours for most companies here
over here it's 40.
Morphinechild78
W:O:A Metalmaster
Careo
W:O:A Metalgod
me too but I heard a lot´s of storys
that´s why I´m a little bit afraid and careful
agresionpower
W:O:A Metalgod
agresionpower
W:O:A Metalgod
interesting: http://www.dressings-sauces.org/mayonnaise.html
Q. I have heard that mayonnaise can cause foodborne illness. Is this true?
A. No. Commercial mayonnaise and mayonnaise-type dressings are carefully prepared under strict quality controls. These commercial products contain pasteurized eggs that are free of Salmonella and other dangerous bacteria. Additional ingredients such as vinegar and lemon juice create a high-acid environment that slows, even stops, bacterial growth. Salt is also an important ingredient in commercial mayonnaise that contributes to the unfavorable environment for bacteria.
Q. What happens if I leave mayonnaise unrefrigerated for a long period of time?
A. From a food safety standpoint, commercial mayonnaise and mayonnaise-type dressings are perfectly stable when stored at room temperature after opening. Quality, not safety, is the only reason the labels on these products suggest that they be refrigerated after opening. Refrigeration ensures that the commercial mayonnaise keeps its fresh flavor for a longer period of time. Please review the product’s label for more information on storage and shelf life.
Q. I have heard that mayonnaise can cause foodborne illness. Is this true?
A. No. Commercial mayonnaise and mayonnaise-type dressings are carefully prepared under strict quality controls. These commercial products contain pasteurized eggs that are free of Salmonella and other dangerous bacteria. Additional ingredients such as vinegar and lemon juice create a high-acid environment that slows, even stops, bacterial growth. Salt is also an important ingredient in commercial mayonnaise that contributes to the unfavorable environment for bacteria.
Q. What happens if I leave mayonnaise unrefrigerated for a long period of time?
A. From a food safety standpoint, commercial mayonnaise and mayonnaise-type dressings are perfectly stable when stored at room temperature after opening. Quality, not safety, is the only reason the labels on these products suggest that they be refrigerated after opening. Refrigeration ensures that the commercial mayonnaise keeps its fresh flavor for a longer period of time. Please review the product’s label for more information on storage and shelf life.