Food Risk Categories (HACCP Lessons - Part 10)

[@aneeshkv1816]

Again thank you for the refresh 👍👍👍👍👍👍👍👍

[@ShathuraVlogs]

Wow. Informative ❤️

[@bishnusamal847]

❤❤good job for undarstandig

[@SilverlineCreations]

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[@heather-vs9qe]

Great content 😊

[@SilverlineCreations]

Thanks for the visit ♥️

[@NaazZarin734]

Thanks for understanding to me ❤

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[@emaonlyhere2004]

Good job thanks

[@rajeeshrk3259]

Nice

[@9maan]

Danger zones vary from location to location: 4-60, 4-65, 5-60 mostly used, 5-65 and 8-63. ✌️#chefnomi

[@SilverlineCreations]

Thank you for comment

[@sarosegurung8825]

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

[@SilverlineCreations]

1 - 5

[@kattulmz3115]

tq😍😍

[@SilverlineCreations]

Keep watching

[@richardhead9818]

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

[@SilverlineCreations]

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

[@Hellomydesh]

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[@MUNYANZIZAYVES]

Muzabidusonurire mukinyarwanda

[@Beyondhospitalityopps]

goog

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[@kyamuddinkyamuddin-so9tr]

تھنک استاد

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