All ready-to-eat, time/temperature control for safety foods must be date-marked if stored for longer than: 12 hours 24 hours 36 hours 48 hours

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1. protective factors are characteristics associated with a lower likelihood of negative outcomes or that reduce a risk factor's impact. individual-level protective factors might include positive self-image, self-control, or social competence

2. attitudes are the response that is a result of our values. values decide what we think as for right, wrong, good, or unjust. attitudes are our likes and dislike towards things, people, and objects. they represent several beliefs focused on a specific object or situation