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  • catering
    • ambient -room tempature (danger zone)
    • hot food ready for serving should be kept as hot as 63 degrees.
    • high risk foods -foods that grow bad bacteria rapidly e.g fish ,meat, eggs and dairy
    • types of communication-verbal,written,   telephone,fax and ict
    • chilled foods tempature at 8 degrees
    • roux is a white sauce


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