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

This presentation is in 6 parts. Visit our YouTube 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.

See video 6 for full credits and attribution.

[liljizzy]

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

[firstnugget]

Use me as a “I came from school” ticket

[maqi]

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

[CarlBlaesing]

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

[cynthiamaybunya]

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

[luisagarmsen]

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

[barfuslarfus]

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

[c-swizzle]

Bruh just use subtitiles not some sign language person LOL