Cooking, Cooling and Reheating Food (HACCP Lesson

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Cooking, Cooling and Reheating Food (HACCP Lesson - Part 07)

Рет қаралды 39,894

Silverline Creations

Күн бұрын

Пікірлер: 25

@breeziegamer Жыл бұрын

my class uses all of your videos to help teach us about food safety. Love this channel!

@aneeshkv1816 3 жыл бұрын

Superb 👍👍& Thank you

@sudeshdilshan8568 2 жыл бұрын

Great 👍

@ShathuraVlogs 3 жыл бұрын

Very good lesson ❤️

@SilverlineCreations 3 жыл бұрын

Thank you! 😃

@ThanabalNaidu 5 ай бұрын

Great and thank you

@SilverlineCreations 5 ай бұрын

Thank you too

@keshabduwadi3149 Жыл бұрын

❤Thanyou very much

@mwangisimon990 Жыл бұрын

best narration❤

@SilverlineCreations Жыл бұрын

Thank you ♥️

@binukanagaraja8555 2 жыл бұрын

Thank you 🙏

@SilverlineCreations Жыл бұрын

You’re welcome 😊

@Learningit 3 ай бұрын

are you saying that it is proper to put hot foods directly in a refrigerator?1:57

@rajeeshrk3259 3 жыл бұрын

Good

@SilverlineCreations 3 жыл бұрын

Thanks

@TvDon7881 Жыл бұрын

Thankyou

@SilverlineCreations Жыл бұрын

Welcome

@seresalta8859 6 ай бұрын

What cares should a hotel take when having scrambled eggs during a continental breakfast?

@SilverlineCreations 6 ай бұрын

Cook scrambled eggs thoroughly to an internal temperature of (75°C) to kill harmful bacteria such as Salmonella. Serve them immediately or keep them hot (above 63°C) until they are served. Store raw eggs properly in refrigeration at (4°C) or below to prevent the growth of bacteria. Use refrigerated eggs within a reasonable time-frame and discard any cracked or contaminated eggs. Ensure proper hygiene practices among kitchen staff, including frequent handwashing, wearing gloves when handling food, and avoiding cross-contamination between raw and cooked eggs or other food items. Avoid using the same utensils for raw and cooked eggs to prevent cross-contamination.