Food Risk Categories (HACCP Lessons - Part 10)

[@aneeshkv1816]

Again thank you for the refresh 👍👍👍👍👍👍👍👍

[@ShathuraVlogs]

Wow. Informative ❤️

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Thanks for understanding to me ❤

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[@heather-vs9qe]

Great content 😊

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❤❤good job for undarstandig

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[@rajeeshrk3259]

Nice

[@emaonlyhere2004]

Good job thanks

[@sarosegurung8825]

Safe Chiller temperature 1-5 or 3-5 ? Can you explain?

[@SilverlineCreations]

1 - 5

[@richardhead9818]

The danger zone is 4c to 60c not 65c

[@SilverlineCreations]

That can be changed, depending on the food safety department of the location

[@kattulmz3115]

tq😍😍

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goog

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تھنک استاد

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