Basic Food Safety: Chapter 3 "Temperature Control" (English)

This presentation is in 6 parts. Visit our RUclips Channel Playlists for the complete series.
Next up is "Part 3: Temperature Control"
As we just learned, Health and Hygiene is the first defense a foodworker has for keeping their customers safe but there are other key Food Safety Defenses that must be understood in every restaurant and kitchen. In the next segment we will explain Temperature Control including: The Danger Zone, Hot and Cold Holding, Proper Cooking Temperatures,as well as Thawing
and Cooling Food.
Presented by eFoodHandlers Inc.
Get your basic food handler's card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.

[@liljizzy2]

people in 2021 watching this like wow this was made 7 years ago

[@zacawie4967]

Use me as a “I came from school” ticket

[@liljizzy2]

i came from school to

[@marcello6534]

Same

[@Hydro240]

Same

[@Daniel_Dickens]

Ayyooo school group. Comment keep it growing.

[@kimpyrant1204]

Thank you

[@cristinacabrera8462]

Thanks for sharing

[@muhammadmiskeen8776]

Great

[@gretlejules7951]

you both right

[@thereallaracroft8309]

It’s lit

[@UHFStation1]

Those temps are generous.

[@chandarshekhar-23]

GRT

[@maqi8222]

you mean it is not safe to put the food on the table for some hours ?..

[@luisagarmsen8961]

Raw meats should be in separate containers to avoid cross contamination.

[@nakibuukasusana3028]

And degrees as we not only °F

[@cynthiamaybunya4622]

What is errr stand for what is grt stand for you can make people sick

[@CarlBlaesing]

err.... you are wrong. food code was updated in 2013. The temps in the video are current and correct.

[@barfuslarfus9801]

Errr....wrong 40° F for cold, and 140° F for hot

[@jaimexavier501]

barfus Larfus the USDA and FDA have different danger zones.

[@c-swizzle6969]

Bruh just use subtitiles not some sign language person LOL