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# National regulations that limit the sale of meat to within 5 days of

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Math Expert
Joined: 02 Sep 2009
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National regulations that limit the sale of meat to within 5 days of  [#permalink]

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05 Jan 2019, 07:29
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Difficulty:

45% (medium)

Question Stats:

66% (01:43) correct 34% (02:05) wrong based on 129 sessions

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National regulations that limit the sale of meat to within 5 days of packing should be changed. Under optimal conditions, meat kept at 40° F will not spoil for 16 days. If the regulations were changed, prices for meat would drop due to increased shelf life and reduced waste, but the safety of the food supply would not be compromised.

Which of the following, if true, would most seriously weaken the conclusion drawn above?

A. Most consumers keep meat for up to a week before eating it.

B. 7 of 10 shopkeepers favor extending the limitation on meat to 9 days.

C. Approximately 65% of the meat display cases nationally maintain temperatures between 47 and 54° F.

D. Approximately half the meat stored for 25 days is still safe to consume.

E. Meat packing operations are more efficient when they can make fewer, larger deliveries than when they must make more frequent, smaller deliveries.

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Re: National regulations that limit the sale of meat to within 5 days of  [#permalink]

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05 Jan 2019, 07:39
IMO C

prethink: if the temperature mentioned is not being maintained than the quality of the food would decreease, thereby reducing its shell life and make it harmful for human consumption

C. Approximately 65% of the meat display cases nationally maintain temperatures between 47 and 54° F.
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Re: National regulations that limit the sale of meat to within 5 days of  [#permalink]

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05 Jan 2019, 07:46
Think A is the closest....

I DINT go with C for 2 reasons

2)We need to make the assumption that meat storers cannot change the temperature.I am not sure if it is a real world assumption that I can make
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Re: National regulations that limit the sale of meat to within 5 days of  [#permalink]

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05 Jan 2019, 07:53
redskull1 wrote:
Think A is the closest....

I DINT go with C for 2 reasons

2)We need to make the assumption that meat storers cannot change the temperature.I am not sure if it is a real world assumption that I can make

redskull1

I think meat display cases are the refrigerators where meats are kept for display. So If the temperature is not optimum in htose cases, there are chances that meats might get spoiled.
Hence I think C is the answer

Regards,
Arup
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Re: National regulations that limit the sale of meat to within 5 days of  [#permalink]

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15 Jan 2019, 04:52
Bunuel wrote:
National regulations that limit the sale of meat to within 5 days of packing should be changed. Under optimal conditions, meat kept at 40° F will not spoil for 16 days. If the regulations were changed, prices for meat would drop due to increased shelf life and reduced waste, but the safety of the food supply would not be compromised.

Which of the following, if true, would most seriously weaken the conclusion drawn above?

A. Most consumers keep meat for up to a week before eating it.

B. 7 of 10 shopkeepers favor extending the limitation on meat to 9 days.

C. Approximately 65% of the meat display cases nationally maintain temperatures between 47 and 54° F.

D. Approximately half the meat stored for 25 days is still safe to consume.

E. Meat packing operations are more efficient when they can make fewer, larger deliveries than when they must make more frequent, smaller deliveries.

KAPLAN OFFICIAL EXPLANATION:

C

This argument proposes that the regulations should be changed because meat held at 40° F will last longer than the currently allowed 5 days, and longer storage will result in lower prices for consumers. But this is only true if conditions are optimal; in other words, the assumption is that meat is in fact held at 40° F. (C) contradicts this assumption; if meat is normally displayed at higher temperatures, the proposal to extend the shelf life without reducing food safety will not work. Therefore, (C) is correct.

(A) is out of scope; the period in question is before sale, not after sale. Furthermore, suppose the regulations were extended to 9 days; even if consumers then kept the meat for another 7 days, that would still not exceed the 16 days that meat kept at 40° F will last (B) isn't relevant. (D) ignores the issue of whether meat is actually kept at 40° F and, if anything, would strengthen the argument; if some meat stored up to 25 days is safe to consume, that might argue in favor of changing the 5-day limit. (E) doesn't address the temperature issue and in fact, could strengthen the argument by providing a reason to believe that longer shelf life will result in lower prices.
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Re: National regulations that limit the sale of meat to within 5 days of   [#permalink] 15 Jan 2019, 04:52
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