Question: 28. Explain the temperature danger zone, including the two-hour and four-hour rule. 29. Briefly explain the choice and application of equipment and materials for cleaning

28. Explain the temperature danger zone, including the two-hour and four-hour rule. 29. Briefly explain the choice and application of equipment and materials for cleaning and sanitising. 30. Identify and describe the high risk customer groups who are more susceptible to harm from food contamination

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