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

[@cristinacabrera8462]

Thanks for sharing

[@kimpyrant1204]

Thank you

[@gretlejules7951]

you both right

[@liljizzy2]

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

[@muhammadmiskeen8776]

Great

[@firstnugget]

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.

[@maqi8222]

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

[@nakibuukasusana3028]

And degrees as we not only °F

[@luisagarmsen8961]

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

[@UHFStation1]

Those temps are generous.

[@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.

[@thereallaracroft8309]

It’s lit

[@chandarshekhar-23]

GRT

[@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