Food Risk Categories (HACCP Lessons - Part 10)

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Wow. Informative ❤️

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Good job thanks

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Great content 😊

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Nice

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[@richardhead9818]

The danger zone is 4c to 60c not 65c

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That can be changed, depending on the food safety department of the location

[@sarosegurung8825]

Safe Chiller temperature 1-5 or 3-5 ? Can you explain?

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1 - 5

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