Temperature Zones and Best Practices for Heating, Holding, Chilling and Freezing (30 min)

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4 thoughts on “Temperature Zones and Best Practices for Heating, Holding, Chilling and Freezing (30 min)”

  1. In as much as we in SA have to abide by the food temperatures as specified in the annexed table in R638, these food temperatures referred to in the training videos can be confusing to the learner. I concede that these are from an American or European environment, hence, differing, perhaps to embrace local factors etc. E.g. They refer to the danger zone as between 5 deg C – 60 dec C.
    Also, why is the SA standard set at 12 deg C – 59 deg C ????
    Is it because our temperatures are higher than our counterparts ????

    • Hi Danny,

      South African standards, including meat & fish processing regulations, specify the maximum temperature to be 12 degrees Celcius. This is based on research studies conducted and the impact of temperature on the growth of microorganisms. The best practice would be to limit temperatures to 5 degrees Celcius as per the recommendation of WHO, but realistically speaking, that is not always possible in South Africa.

      Have a great day!

      ASC Consultants

  2. When you say poultry meat, is that solely referring chicken or is it referring to other meets as well. For example Beef, Pork, Lamb etc?

    • Hi Nicholas,

      Referring to the chilled section of the temperature chart. The temperature chart refers to poultry meat specifically. Other meats not mentioned by name fall under “Any other perishable that must be kept chilled to prevent spoilage.”

      Kind Regards,

      ASC Consultants Support


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