14. The following questions relate to the HACCP food safety system principles, procedures and processes a) What are the appropriate temperature levels for each of the following processes? Temperature Food storage Dry store Coolroom Freezer Food production Food display Thawing food Cooking Cooling processed food List three main types of hazards and contamination. c) What are the ideal conditions for microbiological growth? d) Brieflyr explain the temperature danger zone and the two-hour and four-hour rule. e) Brieflyr explain the twohour and fourhour cooling rule