{"id":1021,"date":"2025-10-22T11:36:12","date_gmt":"2025-10-22T11:36:12","guid":{"rendered":"http:\/\/localhost:8085\/?p=206"},"modified":"2026-07-23T09:20:01","modified_gmt":"2026-07-23T02:20:01","slug":"ca-vien-xien-que-con-du-24-gio-an-toan-quy-trinh-bao-quan-ban-lai-ma-van-ngon-gion","status":"publish","type":"post","link":"https:\/\/vietsin.vn\/en\/fish-balls-on-skewers-can-be-safely-stored-and-resold-for-up-to-24-hours-maintaining-their-delicious-crispness\/","title":{"rendered":"Leftover fish balls on skewers: 24-hour safe storage \u2013 A process for reselling them while keeping them delicious and crispy."},"content":{"rendered":"
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Leftover fish balls on skewers: 24-hour safe storage \u2013 A process for reselling them while keeping them delicious and crispy.<\/h1>\n

Practical guide for Viet Sin skewer kiosks\/carts\/stalls: ensuring food safety, optimizing crispness, and minimizing waste.<\/p>\n

<\/p>\n

\"Viet<\/figure>\n<\/header>\n

<\/p>\n

\n

Quick summary (to be displayed at the counter)<\/h2>\n

Keep warm \u2265 60\u00b0C<\/span> Outdoors \u2264 2 hours<\/span> Refrigerator compartment (0\u20134\u00b0C): 24 hours<\/span> Winter \u2264 \u221218\u00b0C: ~1 month (best)<\/span> Reheat once, core temperature \u2265 75\u00b0C<\/span><\/p>\n

    \n
  • Keep it warm when selling: \u2265 60\u00b0C<\/strong>maximum 4 hours<\/strong>.<\/li>\n
  • At room temperature (25\u201335\u00b0C): total \u2264 2 hours<\/strong> \u2192 over 2 hours do not put it back<\/strong>.<\/li>\n
  • Keep cool 0\u20134\u00b0C<\/strong> (Fried food, not yet dipped in sauce, left out for \u22642 hours): Use within 24 hours<\/strong>.<\/li>\n
  • Winter \u2264 \u221218\u00b0C<\/strong> (raw\/unprocessed goods): optimal 1 month<\/strong> To preserve the taste.<\/li>\n
  • Are not<\/strong> Refreeze thawed food.<\/li>\n
  • Warmup only once<\/strong> before selling the next day (reaching the target). \u2265 75\u00b0C<\/strong> (if you have a thermometer).<\/li>\n<\/ul>\n
    \n
    \"Warm<\/figure>\n
    \"FIFO<\/figure>\n<\/div>\n<\/section>\n

    <\/p>\n

    \n

    The "4 Right Principles"<\/h2>\n

    the right temperature<\/h3>\n
      \n
    • Keep it warm when selling: \u2265 60\u00b0C<\/strong> (heating lamp\/tray, glass cabinet for keeping food warm).<\/li>\n
    • Keep cool: 0\u20134\u00b0C<\/strong>.<\/li>\n
    • Frozen: \u2264 \u221218\u00b0C<\/strong>.<\/li>\n<\/ul>\n

      On time<\/h3>\n
        \n
      • In the outdoor environment: \u2264 2 hours<\/strong>.<\/li>\n
      • Keep it warm when selling: recommended Rotation \u2264 4 hours\/cycle<\/strong>.<\/li>\n
      • Store in a cool place after each shift: Use within 24 hours<\/strong>.<\/li>\n<\/ul>\n

        Correct packaging<\/h3>\n
          \n
        • Airtight food containers (PP), zipper bags; liner with oil-absorbing paper to prevent condensation.<\/li>\n
        • Separate "fried - without sauce" from "raw" items.<\/li>\n<\/ul>\n

          Correct First-In, First-Out (FIFO) labeling<\/h3>\n
            \n
          • Take note: Name \u2013 Date\/Time \u2013 Person in Charge \u2013 Expiration Date<\/em>.<\/li>\n
          • Use before old stock, do not mix batches.<\/li>\n<\/ul>\n<\/section>\n

            <\/p>\n

            \n

            Recommended time and temperature (as applied in Vietnam)<\/h2>\n
              \n
            • Currently on sale (keep warm \u2265 60\u00b0C): Maximum 4 hours per session.<\/strong> To maintain quality.<\/li>\n
            • Room temperature 25\u201335\u00b0C: The total time spent standing outside must not exceed 2 hours.<\/strong> (including setup time, slow sales, etc.).<\/li>\n
            • Store at 0\u20134\u00b0C (for fried items, not yet dipped in sauce, left out for \u22642 hours and cool down quickly<\/em>): 24 hours<\/strong> (Maximum 48 hours if cleaned, cooled, and packaged very well \u2013 but should be sold within 24 hours to maintain crispness).<\/li>\n
            • Freezing \u2264 \u221218\u00b0C (raw\/unprocessed): safer for longer, but One month is the benchmark for maintaining delicious quality.<\/strong>.<\/li>\n
            • Thawing: Transfer to the refrigerator overnight or thaw under continuously running cool water; does not disintegrate at room temperature.<\/strong>; Do not refreeze.<\/strong>.<\/li>\n<\/ul>\n

              <\/p>\n

              \"Hazard<\/figure>\n<\/section>\n

              <\/p>\n

              \n

              End-of-Shift Procedure (SOP) \u2013 7 Steps<\/h2>\n

              1) Sort immediately<\/h3>\n
                \n
              • Group A<\/strong>Skewers that have been dipped in sauce\/left out for more than 2 hours \u2192 remove<\/strong>.<\/li>\n
              • Group B<\/strong>Skewers that have been fried but not yet dipped in sauce should be kept at room temperature for \u2264 2 hours.<\/li>\n
              • Group C<\/strong>Fresh\/frozen goods must be in their original packaging.<\/li>\n<\/ul>\n

                2) Rapid cooling (Group B)<\/h3>\n
                  \n
                • Spread a single layer on a well-ventilated rack, fan gently for 10\u201320 minutes; then place absorbent paper underneath.<\/li>\n
                • Objective: descend quickly < 21\u00b0C<\/strong>, then store at 0\u20134\u00b0C.<\/li>\n<\/ul>\n

                  3) Packaging<\/h3>\n
                    \n
                  • PP boxes with airtight lids\/zipper bags; separated by type (fish balls, shrimp balls, beef balls, etc.).<\/li>\n
                  • Avoid overtightening, which could damage the surface.<\/li>\n<\/ul>\n

                    4) Labeling \u2013 cold storage<\/h3>\n
                      \n
                    • Record all the information and set aside a separate area for "cooked food to be kept."<\/li>\n
                    • Do not store in the same compartment as raw ingredients that are not properly packaged.<\/li>\n<\/ul>\n

                      5) Processing frying oil<\/h3>\n
                        \n
                      • Filter out sediment using a mesh\/filter paper every 4\u20136 hours; change the oil according to load (usually every 2\u20133 days).<\/li>\n
                      • Oil with strong odor\/dark color\/lots of foam \u2192 Replace immediately<\/strong>.<\/li>\n<\/ul>\n

                        6) Cleaning the equipment<\/h3>\n
                          \n
                        • Warm trays, tongs, racks, thermometers, countertops \u2192 wash \u2013 disinfect \u2013 dry.<\/li>\n
                        • Wipe the refrigerator dry to minimize condensation.<\/li>\n<\/ul>\n

                          7) Record keeping<\/h3>\n
                            \n
                          • Inventory levels by type; storage time; person in charge.<\/li>\n<\/ul>\n<\/section>\n

                            <\/p>\n

                            \n

                            Next-day resale process<\/h2>\n
                              \n
                            • Sensory evaluation<\/strong>: smell, surface, color, dryness. Any unusual signs \u2192 type<\/strong>.<\/li>\n
                            • Reheat\/fry only once.<\/strong>:\n
                                \n
                              • Fried 160\u2013170\u00b0C<\/strong> in 1\u20132 minutes<\/strong> To make it crispy again.<\/li>\n
                              • Air fryer 170\u2013180\u00b0C<\/strong> in 3\u20135 minutes<\/strong>, shaking midway.<\/li>\n
                              • Have a thermometer: check. Center temperature \u2265 75\u00b0C<\/strong>.<\/li>\n<\/ul>\n<\/li>\n
                              • Do not mix with the freshly fried batch in the same display tray; keep the "quick sale" tray separate.<\/li>\n
                              • If there's still some left at the end of the day.<\/strong>: switch to a prepared dish (fried rice\/noodles, spicy cheese sauce, hot pot, etc.) or remove<\/strong> If it exceeds 24 hours\/poor quality.<\/li>\n<\/ul>\n
                                \"Separate<\/figure>\n<\/section>\n

                                <\/p>\n

                                \n

                                Signs that need to be eliminated immediately.<\/h2>\n
                                  \n
                                • Unusual sour\/rotten\/burnt odor; slimy surface, strange leakage of liquid.<\/li>\n
                                • The color darkened unnaturally; the box had a lot of condensation.<\/li>\n
                                • The specified time and temperature were not met.<\/li>\n<\/ul>\n<\/section>\n

                                  <\/p>\n

                                  \n

                                  Equipment and supplies that should be included<\/h2>\n
                                    \n
                                  • 50\u201390L refrigerated display case (kiosk) or insulated container + gel ice packs (cart).<\/li>\n
                                  • Heart-penetrating thermometer and refrigerator thermometer.<\/li>\n
                                  • Heat-resistant PP box, zipper bag, date label.<\/li>\n
                                  • A ventilated rack, oil-absorbing paper, and separate tongs for raw and cooked food.<\/li>\n
                                  • Oil filter mesh\/paper, food-safe cleaning solution.<\/li>\n<\/ul>\n
                                    \n
                                    \"Heart<\/figure>\n<\/div>\n<\/section>\n

                                    <\/p>\n

                                    \n

                                    Common mistakes & how to avoid them<\/h2>\n
                                      \n
                                    • Put away items that have been left out in the refrigerator for more than 2 hours.<\/strong>Absolutely avoid this.<\/li>\n
                                    • Pack while it's still hot.<\/strong>This causes condensation, leading to premature failure. Cool it down quickly before sealing.<\/li>\n
                                    • Mix the old batch with the new batch.<\/strong>: Loss of FIFO (First Intake) makes control difficult.<\/li>\n
                                    • Dip in the sauce and refrigerate.<\/strong>: Prone to cross-contamination, quality degrades rapidly.<\/li>\n
                                    • Thaw at room temperature<\/strong>Hazard zone 5\u201360\u00b0C \u2192 increased risk.<\/li>\n<\/ul>\n<\/section>\n

                                      <\/p>\n

                                      \n

                                      Tips to reduce waste and maintain quality<\/h2>\n
                                        \n
                                      • Fry in small batches \u2013 rotate quickly according to sales speed.<\/li>\n
                                      • Estimate demand by time of day (rush day, lunchtime, evening).<\/li>\n
                                      • Separate the product into small "demo trays" so customers can see that the goods are always fresh.<\/li>\n
                                      • Plan to thaw only enough for the day's use, avoiding excess.<\/li>\n
                                      • Upsell suggestion at the end of the shift: mixed skewer combo, with added cheese sauce\/special sauce.<\/li>\n<\/ul>\n<\/section>\n

                                        <\/p>\n

                                        \n

                                        Sample labels (handwritten\/stickers)<\/h2>\n
                                        Print small labels measuring 40\u00d730 mm or 50\u00d730 mm; include all four pieces of information: Name \u2013 Date\/Time \u2013 Person in Charge \u2013 Expiry Date.<\/div>\n
                                        PRODUCT: ______________________ DATE\/TIME: ____\/____\/____ __:__ PERSON IN CHARGE: _____________ STORAGE: 0\u20134\u00b0C | \u221218\u00b0C RECOMMENDED SHELF LIFE: 24 hours (cool) | 1 month (winter) NOTES: _______________________<\/pre>\n<\/section>\n
                                        <\/p>\n
                                        \n
                                        Quick questions - concise answers<\/h2>\n
                                          \n
                                        • After dipping the food in sauce, can it be stored and sold the next day?<\/strong> Not recommended \u2192 should be discarded at the end of the day.<\/li>\n
                                        • Can I fry something in advance, store it in the refrigerator, and then reheat it the next day?<\/strong> Yes, if cooled quickly \u2013 sealed \u2013 0\u20134\u00b0C \u2013 reheated once in 24 hours.<\/li>\n
                                        • What's the fastest and safest way to defrost food?<\/strong> Refrigerate overnight for best results; it needs to be fast: the cool water should be running continuously.<\/li>\n
                                        • How long can sauce be kept separate?<\/strong> According to the manufacturer's expiration date; always keep tightly closed, use a separate spoon, and do not dip directly into the jar.<\/li>\n<\/ul>\n<\/section>\n
                                          <\/p>\n
                                          \n
                                          Conclusion<\/h2>\n
                                          Adhere to the milestone. Temperature \u2013 Time \u2013 Packaging \u2013 Labeling<\/em> This will help ensure food safety, maintain crispness and flavor, and significantly reduce spoilage.<\/p>\n
                                          <\/div>\n<\/section>\n<\/div>\n<\/section>","protected":false},"excerpt":{"rendered":"
                                          C\u00e1 vi\u00ean xi\u00ean que c\u00f2n d\u01b0: 24 gi\u1edd an to\u00e0n \u2013 Quy tr\u00ecnh b\u1ea3o qu\u1ea3n b\u00e1n l\u1ea1i m\u00e0 v\u1eabn ngon gi\u00f2n H\u01b0\u1edbng d\u1eabn th\u1ef1c t\u1ebf cho kiosk\/xe \u0111\u1ea9y\/qu\u1ea7y xi\u00ean que Vi\u1ec7t Sin: gi\u1eef an to\u00e0n th\u1ef1c ph\u1ea9m, t\u1ed1i \u01b0u \u0111\u1ed9 gi\u00f2n, gi\u1ea3m hao h\u1ee5t. T\u00f3m t\u1eaft nhanh (\u0111\u1ec3 treo t\u1ea1i qu\u1ea7y) Gi\u1eef n\u00f3ng \u2265 60\u00b0C […]<\/p>","protected":false},"author":1,"featured_media":1035,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1579],"tags":[1669,1670,1671,1386,1578,1387,1672,1389,1390,1391,1392,1542,1394,1395,1396,1397,1398,1399,1400,1401,1402,1403,1404,1405,1406,1407,1408,1409,1410,1411,1412,1413,1414,1415,1416,1417,1418,1419,1673,1420,1674,1421,1422,1423,1424,1425,1675,1426,1676,1427,1428,1429,1430,1432,1434,1435,1436,1438,1439,1440,1442,1443,1444,1445,1446,1447,1448,1449,1450,1451,1452,1453,1454,1677,1455,1456,1457,1458,1459,1678,1460,1461,1679,1462,1463,1464,1465,1466,1467,1468,1469,1470,1471,1472,1473,1474,1475,1476,1477,1478,1479,1481,1482,1483,1484,1485,1486,1487,1488,1489,1490,1491,1492,1493,1494,1495,1496,1497,1498,1499,1500,1501,1502,1503,1504,1505,1506,1507,1508,1509,1510,1511,1512,1513,1514,1515,1516,1517,1680,1518,1519],"class_list":["post-1021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kien-thuc","tag-0-4c","tag-24h","tag-60c","tag-aeon","tag-an-toan-thuc-pham","tag-bach-hoa-xanh","tag-bao-quan","tag-bigc","tag-bo-vien-pho-mai","tag-bo-vien-pho-mai-viet-sin","tag-bo-vien-viet-sin","tag-ca-vien","tag-ca-vien-hot-tiktok","tag-ca-vien-lac-sot-cay","tag-ca-vien-pho-mai","tag-ca-vien-pho-mai-viet-sin","tag-ca-vien-phu-trung-muoi","tag-ca-vien-sot-me","tag-ca-vien-viet-sin","tag-cach-chien-bo-vien-ngon","tag-cach-lam-nuoc-cham-ca-vien","tag-cha-ca-viet-sin","tag-cha-gio-viet-sin","tag-combo-vien-chien","tag-cong-ty-co-phan-viet-sin","tag-cong-ty-viet-sin","tag-coopfood","tag-coopmart","tag-cua-hang-thuc-pham-viet-sin","tag-dai-ly-ca-vien-viet-sin","tag-dai-ly-viet-sin-gan-day","tag-do-an-ban-them-quan-tra-sua","tag-do-an-cho-hoc-sinh-sinh-vien","tag-do-an-nhanh-hot-trend-tiktok","tag-do-an-nhanh-viet-sin","tag-do-an-vat-van-phong","tag-do-an-vat-viet-sin","tag-doi-tac-phan-phoi-thuc-pham-viet-sin","tag-fifo","tag-ga-vien-viet-sin","tag-giu-nong","tag-go","tag-ha-cao-chien","tag-ha-cao-tom-thit-mini","tag-ha-cao-viet-sin","tag-hai-san-vien-viet-sin","tag-ham-nong","tag-kingfood","tag-kiosk","tag-ky-nghe-thuc-pham-viet-sin","tag-lau-vien-thap-cam","tag-lotte","tag-megamarket","tag-meo-nau-an-nhanh","tag-mon-an-dong-lanh-cho-nha-hang","tag-mon-an-dong-lanh-ngon-gia-tot","tag-mon-an-dong-lanh-tien-loi","tag-mon-an-vat-ban-chay-tren-shopee","tag-mon-an-vat-gia-re-ban-online","tag-mon-an-vat-hot-trend-2025","tag-mon-ngon-tu-ca-vien","tag-mua-ca-vien-viet-sin-o-dau","tag-mua-hang-viet-sin-chinh-hang","tag-mua-viet-sin-online","tag-nem-chua-viet-sin","tag-nha-cung-cap-do-an-dong-lanh-chat-luong","tag-nha-cung-cap-thuc-pham-cho-can-tin","tag-nha-cung-cap-thuc-pham-cho-quan-an","tag-nha-cung-cap-viet-sin","tag-nha-may-thuc-pham-viet-sin","tag-nha-phan-phoi-thuc-pham-viet-sin","tag-noi-ban-ca-vien-viet-sin","tag-phan-phoi-thuc-pham-dong-lanh","tag-ra-dong","tag-san-pham-viet-sin","tag-satra","tag-satramart","tag-set-vien-chien","tag-si-ca-vien-bo-vien-tphcm","tag-sop","tag-suat-an-cong-nghiep-viet-sin","tag-tan-viet-sin","tag-thiet-bi","tag-thit-vien-viet-sin","tag-thuc-pham-an-nhanh-tai-nha","tag-thuc-pham-cap-dong-san-nau","tag-thuc-pham-che-bien-san","tag-thuc-pham-cho-bep-an-cong-nghiep","tag-thuc-pham-cho-nha-hang-khach-san","tag-thuc-pham-cho-quan-an-vat","tag-thuc-pham-dat-chuan-an-toan","tag-thuc-pham-dong-lanh-an-lien","tag-thuc-pham-dong-lanh-an-toan","tag-thuc-pham-dong-lanh-chien-san","tag-thuc-pham-dong-lanh-cho-truong-hoc","tag-thuc-pham-dong-lanh-cho-xuat-khau","tag-thuc-pham-dong-lanh-de-che-bien","tag-thuc-pham-dong-lanh-ngon-gia-re","tag-thuc-pham-dong-lanh-viet-sin","tag-thuc-pham-nhanh-viet-sin","tag-thuc-pham-so-che-san","tag-thuc-pham-tien-loi-cho-gia-dinh","tag-thuc-pham-tien-loi-cho-hoc-sinh","tag-thuc-pham-tien-loi-cho-quan-an","tag-thuc-pham-truyen-thong-hien-dai","tag-thuc-pham-viet-nam-chat-luong-cao","tag-thuc-pham-viet-sin","tag-thuc-pham-viet-sin-tren-lazada","tag-thuc-pham-viet-sin-tren-shopee","tag-thuc-pham-viet-sin-tren-tiki","tag-thuong-hieu-thuc-pham-lau-doi","tag-thuong-hieu-thuc-pham-uy-tin","tag-tom-vien-viet-sin","tag-vien-chien-an-vat-tai-nha","tag-vien-chien-hoc-duong","tag-vien-chien-mix-du-vi","tag-vien-lau-tha","tag-vien-lau-tha-viet-sin","tag-vien-thap-cam-viet-sin","tag-viet-sin","tag-viet-sin-aeon-mall","tag-viet-sin-ban-buon-thuc-pham-dong-lanh","tag-viet-sin-big-c","tag-viet-sin-binh-tan","tag-viet-sin-company","tag-viet-sin-dong-hanh-su-kien-am-thuc","tag-viet-sin-food","tag-viet-sin-le-hoi-huong-sac-phuong-nam","tag-viet-sin-mo-dai-ly","tag-viet-sin-si-le-thuc-pham","tag-viet-sin-sieu-thi-coopmart","tag-viet-sin-thuc-pham-cho-moi-nha","tag-viet-sin-thuc-pham-tien-loi","tag-viet-sin-thuong-hieu-duoc-tin-dung","tag-viet-sin-tphcm","tag-viet-sin-vietnam","tag-winmart","tag-xien-ban","tag-xien-que","tag-xiu-mai-viet-sin","tag-xuc-xich-viet-sin"],"acf":[],"yoast_head":"\nC\u00e1 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