Basic Food Safety: Chapter 3 "Temperature Control" (English)
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- Опубликовано: 14 июн 2016
- This presentation is in 6 parts. Visit our RUclips Channel Playlists for the complete series.
In "Part 4: Avoiding Cross Contamination" you will learn what causes cross contamination so you how to avoid this potentially dangerous problem.
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.
Chapter 3 for All Users (except San Diego) including Utah Residents, updated on 51716 HD
1:08 Danger Zone
1:47 Hot Holding
2:45 Temperature Control
3:39 Thawing Foods
4:44 Cooling Food
6:29 Review
ily
I need to know this for my environmental and occupational law final exam. We are doing a chapter on food safety. Thank you!
Hey eFoodhandlers Inc. Thank You You Rock
Good info!! Kitchen crew and cooks must be trained on this. As many times as needed!
Thank you for the idea.. we lecture it right now..
I finished the training video and ready to work now ......
Becuse thats what this feels like a training video at my job. But i like these videos because they're nice and fun but when its time to actually get to work in the kithcen shit get stressful.
Thank you
Thankful for it being on RUclips. Video three in the lesson doesn't work.
What do mean?
Proper Temperature to Eat and Store.
Tq v much
Music is obnoxiously loud
Voices vary too much in volume and clairity
4:15 Should it be 17 degrees Fahrenheit in the captions?
#HACCP #Intelligence #BrainIQ #Awareness #HealthyFood #ProcessedFood #FDA #Approval #Manufacturing
They aren't wearing gloves, and they are talking about temps. That is the best. Temp control, so is wearing gloves.
Thanks for the info. needed if for science fair.
First of all you don't temp food that is still on grille, you remove the item off the grille to get a proper temp.
What's second?
interesting
what about bread and food that u preped to eat at work? it's in the danger zone for more than 4 hours..
Tony 167 bread doesn’t have to stay hot or cold for food safety. Other foods (tcs foods) should not stay out of temperature control for 4 hours or more. Try and limit the time out of control. These guidelines are for anyone to follow and should be followed but especially important when serving coworkers or the general public.
matt cberry but why ? I mean bread is a cooked Food.. u know what I mean ? And can I make my own « bread biscuits » so I can store them for months ?
Tony 167 there are 2 factors that determine if a food has to stay under temperature control: pH and water activity. The interaction of the determine if a food is a TCS FOOD. Bread was very little water, which means it has a low water activity. Bread generally goes bad for quality purposes first. Also, bacteria need certain criteria to grow & the acronym is FATTOM = food (carbohydrates & protein), acidity (pH), time, temperature (temperature danger zone = 42F-134F), oxygen, and moisture.
matt cberry ok thanks I definitively will look it up 👍🏻 so I suppose that that’s the reason why dried food have a longer expiration date. But aren’t spices, flours etc supposed to last forever as they don’t have water
Tony 167 no problem. Spices and flour usually last a long time. They could still potentially grow mold. Generally the quality goes bad before food safety. Shelf life depends on how the food is processed, packaged, which comes back to the acronym fattom. By removing oxygen, changing pH, etc. we can increase shelf life and harmful bacteria have a minimal chance to populate.
LANAAAAAA!!!
Farenheit is confusing
wow
thawing with a microwave?
I live in a group home and we get free dinner but the cook is an idiot. I had to work and I put a note on my tupperware to save my food in the fridge. I came home exhausted from my work and hungry. I see that they put the meatloaf in my tupperware but sitting outside. I threw the shit out.
Notice
Danger Zone!!
hay nako
Great, left out chicken fish and burgers internal temp for safety.
prepare meat at room temperature
This music is awful
Appreciate the attempt but…please revise/edit this video. Using an infrared thermometer to “target” food surfaces across a reach-in/walk-in cooler does NOT provide a reliable reference temperature. Most infrared thermometers at 8” away detect SURFACE temperatures 1” in diameter. And that is only reliable on non-reflective surfaces.
Remember, internal temperatures are what is important. Inspectors set a very poor example when they rely exclusively/primarily on infrared thermometers for internal food temperatures. Use it on non-reflective equipment surfaces, such as for tile or evaporator fan guards, etc. DO NOT use it for food temperatures. 🙄