Food Risk Categories (HACCP Lessons - Part 10)

[@emaonlyhere2004]

Good job thanks

[@richardhead9818]

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

[@heather-vs9qe]

Great content 😊

[@SilverlineCreations]

Thanks for the visit ♥️

[@Hellodesh777]

❤❤❤

[@SilverlineCreations]

♥️♥️♥️

[@kattulmz3115]

tq😍😍

[@SilverlineCreations]

Keep watching

[@kyamuddinkyamuddin-so9tr]

تھنک استاد

[@SilverlineCreations]

♥️👍

[@rajeeshrk3259]

Nice

[@aneeshkv1816]

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

[@ShathuraVlogs]

Wow. Informative ❤️

[@NaazZarin734]

Thanks for understanding to me ❤

[@SilverlineCreations]

♥️♥️

[@sarosegurung8825]

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

[@SilverlineCreations]

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