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Core Temperature
(how hot food is in the middle to stop food poisoning)
Danger Zone
(where food is likely to grow bacteria)
Chilled Food Temperature
EHO
The 1995 Food Safety Regulations
Personal Hygiene
High Risk Food
Bacteria
Time it takes for bacteria to multiply (more bacteria)
Food poisoning symptoms
(things that happen to you if you have food poisoning)
HAACP
