Temperature control is very important to prevent harmful bacteria from growing in food. Food businesses should minimize the time that food spends in the Temperature Danger Zone to keep food safe.
The 2-hour and 4-hour rules are alternative methods for temperature control that allows food businesses to hold food between 5°C and 60°C, but only for short and measured periods of time.
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Негізгі бет 2 hour and 4 hour Rules
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