<\/a>
\n<\/p>\n
\n The Food Standards agency recommends that meat is heated to a temeratur of 70 Degrees Centigrade for a minimum period of 2 minutes to safely kill any harmful bacteria
\n <\/span>
\n
Uv and water resistant material with reinforced seams for strength
Angled sides for improved water run-off
Side straps for securing the cover
\n
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