Understanding Temperature Control (HACCP Lesson - Part 06)

All food can potentially carry harmful bacteria, but some foods are especially conducive to promoting bacterial growth. Several factors affect the rate at which bacteria grow in food, but time and temperature are two of the most easily-controlled factors in a food service kitchen. Food that requires time and temperature control for safety is referred to as TCS food. TCS food has several attributes that make it ideal for bacterial growth, such as moisture, protein, and a neutral or slightly acidic pH.
TCS food can be whole food, or it can be food that has already been prepared, like a casserole. TCS food can be from animal or plant sources. Foods that are considered TCS include:
Milk and other dairy products
Meat (beef, pork, lamb) or poultry (chicken, turkey)
Fish and shellfish
Eggs
Baked potatoes
Plant-based foods that have been heat-treated (cooked rice, beans, or vegetables)
Soy foods (tofu, textured soy protein/meat alternatives)
Sliced or cut fruits or vegetables (e.g. cantaloupe or melons, leafy greens, tomatoes, etc.)
Bean sprouts and sprout seeds
Untreated garlic-and-oil mixtures
The Danger Zone is a temperature range in which bacteria grow and multiple at its fastest. This ranges from 20 - 45 °C (68 - 113 °F). Bacteria can, however, grow and survive between 5 - 65 °C (41 - 149 °F). But the most common food-related bacteria grow at their best in the danger zone.
Please follow the below link for your Notes..
withhaccp.blogspot.com/2021/0...
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[@ahadkamboh4368]

Very informative video 📹.
Thanks for all team

[@sudeshdilshan8568]

Thank you 🙏

[@herbertgoldenboy]

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[@ShathuraVlogs]

👍👍 good video

[@aneeshkv1816]

Fentastic video, thank you.....

[@SilverlineCreations]

Thank you too!

[@dilhan3885]

Thank you for information

[@SilverlineCreations]

Thank you for watching

[@thilinaperera2897]

👍👍

[@rajeeshrk3259]

Nice video thank you

[@SilverlineCreations]

Thank you too

[@user-bp3lj5wl3v]

Thank you

[@SilverlineCreations]

You're welcome

[@mohamediyas1455]

Very nice

[@SilverlineCreations]

Thanks

[@noname-zp8sn]

I want to ask, how to measure a food product that is packaged and you don't want to rip the seal?

[@nganngan5888]

As my experience, You can use sandwich method by place two package together and then you probe thermometer to test at middle of two products.

[@SilverlineCreations]

Yes, it's correct

[@nganngan5888]

Can you explain how long ready to cook raw food (raw chicken) can hole in dangerous zone temperature?

[@shondaevans2917]

2 hrs

[@ahmedhussein2475]

40 m for 15c room temp

[@SilverlineCreations]

Ready-to-eat raw food should not be left in the dangerous temperature zone (5°C to 60°C) for more than 2 hours. Beyond this timeframe, bacteria can multiply rapidly, increasing the risk of foodborne illness. If the ambient temperature is above 32°C, the time limit reduces to just 1 hour. It's crucial to keep perishable foods properly refrigerated or heated to minimize the risk of bacterial growth.