Homemade Food Factory

22/04/2026

আমের আচার।
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17/04/2026

এই মৌসুমে আপনারা কেমন আচার চান টক, ঝাল, মিষ্টি,কাশমিরি,ঝুরা আচার ইত্যাদি। কার কোনটা পছন্দ এখন এই কমেন্ট করুন।🌶️🥭🥭🥭 Suraiya Mahmud Homemade Food Factory

17/04/2026

নাগা মরিচ এর আচার 🌶️🌶️🌶️🌶️🥫🥫নিতে চাইলে এখন এই কমেন্টে /ইনবক্স করুন👇

সরাসরি কথা বলতে কল করুন 📲📞
01982-299245
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06/01/2026

29/10/2025

19/09/2025

Chilli pikel on of The must popular in Bangladesh.

30/06/2025

BASICS TO ALL ALL COOKS, CHEFS & FOOD HANDLERS.
Cold & Hot Storage Temperatures
Chiller (Fridge): 1°C to 4°C
Freezer: -18°C or below
Danger Zone: 5°C to 63°C (Bacteria grow fast here!)
Cooking Temperature: 75°C and above (Core temp)
Reheating Temperature: 76°C (Reheat only once)
Hot Holding:
Ideal: 65°C
Minimum: 63°C
Cold Holding:
Ideal: 5°C
Max Limit: 8°C
Stock Rotation Systems
FIFO = First In, First Out (Use older stock first)
FEFO = First Expiry, First Out (Use soon-to-expire items first)
Food Safety Basics
Boiling Point of Water: 100°C
Safe Food = Free from harm, hazard, or illness
Food Hygiene = Clean preparation & safe service
Types of Food Hazards
1. Microbiological - Bacteria, viruses
2. Chemical - Cleaning agents, sprays
3. Physical - Hair, glass, metal pieces
4. Allergens - Nuts, dairy, gluten, etc.
Receiving Temperature Checklist
Chilled Products: ≤ 4°C
Frozen Items: ≤ -18°C
Hot Delivered Food: ≥ 63°C
Cooling Hot Food Safely
Option 1: Blast Chiller
Cool to ≤ 5°C in 90 minutes
Option 2: Ice Bath + Chiller
Cool to ≤ 20°C in 2 hours, then ≤ 5°C in next 4 hours
Defrosting Method
In chiller (< 8°C) OR
Under cold running water (< 21°C) The item must be in sealed packaging (zip lock or original manufacturer pack) to prevent direct contact with water, avoiding cross-contamination.
Final core temp: 1°C to 5°C
Fruit & Veggie Disinfection
Victory Disinfectant:
40-80 ppm for 1 min (non-leafy)
5 mins for leafy veggies
Bakta Solution:
100 ppm for 5 mins