Understanding Temperature Control (HACCP Lesson - Part 06)

[@herbertgoldenboy]

thank u for sharing this vlog sir more vlog Godbless u

[@ahadkamboh4368]

Very informative video 📹.
Thanks for all team

[@aneeshkv1816]

Fentastic video, thank you.....

[@SilverlineCreations]

Thank you too!

[@ShathuraVlogs]

👍👍 good video

[@sudeshdilshan8568]

Thank you 🙏

[@dilhan3885]

Thank you for information

[@SilverlineCreations]

Thank you for watching

[@SiziweNzinzili]

Thank you

[@SilverlineCreations]

You're welcome

[@rajeeshrk3259]

Nice video thank you

[@SilverlineCreations]

Thank you too

[@mohamediyas1455]

Very nice

[@SilverlineCreations]

Thanks

[@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.

[@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

[@thilinaperera2897]

👍👍

[@abdallahali-mf7ml]

❤

[@SilverlineCreations]

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[@yusufwalyanto2320]

Opo kih

[@SilverlineCreations]

👍