Answer:
Dried foods such as cereals and legumes
The amount of moisture in a food determines how susceptible the food is to spoilage. A food substance with a high amount of moisture is likely to spoil within a short time
Dry foods on the other hand, have a longer lifespan because of their low moisture content. Therefore, a food handler does not have to worry much about time or temperature control because of the low risk of spoilage associated with these kinds of foods
Examples of such dried foods are cereals, legumes, etc.
Explanation:
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