මෙච්චර ලේසීද Kitchen Temperature ? HACCP පාඩම් සරල සිංහලෙන්. HACCP (Temperatures)- PART 2

Lesson Title: Safe Cooking Temperatures in Food Preparation Lesson Description: Temperature control is one of the most important principles in food safety and HACCP. In this lesson, students will learn how proper cooking, cooling, and storage temperatures prevent the growth of harmful bacteria and ensure that food served is safe for consumption. The lesson explains the danger zone where bacteria multiply rapidly, and demonstrates how to check and record internal cooking temperatures using a calibrated food thermometer. Learners will understand the correct minimum temperatures for cooking various food types such as poultry, meat, fish, eggs, and reheated dishes. They will also study cooling, holding, and reheating practices that maintain food quality and safety throughout the preparation process. By the end of this lesson, students will be able to: • Identify the safe temperature ranges for different foods. • Recognize the bacterial danger zone (5°C–60°C). • Apply proper cooking, chilling, and reheating techniques. • Record and monitor temperatures accurately as part of HACCP procedures. ⸻ Tagline (for slide or cover): 🌡️ “Control the Temperature — Control the Safety!”