Food Safety for Food Handlers

  • Identify the function and use of food thermometers during cooking.

  • Identify the steps in calibrating a food thermometer.

  • Recognize adequate cooking times and temperatures for a variety of foods.

  • Identify how to take a proper temperature.

  • Recognize when and how to keep food thermometers sanitized.

  • Define contamination, including the three types of contamination.

  • Identify how to prevent contamination during receiving and storage.

  • Identify how to prevent contamination during preparation and service.

  • Identify how to prevent contamination from the environment.

  • Identify how to prevent contamination from people.

  • Define the food temperature danger zone.

  • Identify foods that will and will not support the rapid growth of harmful bacteria.

  • Identify proper methods to keep cold food cold.

  • Identify proper methods to keep hot foods hot.

  • Identify methods to properly cool hot food for later service.

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English, Spanish, Farsi, Thai

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65 min

Course Outline

Course Outline

  • Introduction

  • Introduction to Ensuring Adequate Cooking Temperatures

  • Function and Use of Thermometers

  • Calibrating a Thermometer

  • Temperatures, Times, and Thermometer Placement

  • Cleaning a Thermometer

  • Introduction to Preventing Contamination

  • What is Contamination?

  • Preventing Contamination During Receiving and Storage

  • Preventing Contamination During Preparation and Service

  • Preventing Contamination from the Environment

  • Preventing Contamination from People

  • Introduction to Preventing Bacteria from Multiplying

  • The Temperature Danger Zone

  • Keeping Cold Food Cold

  • Keeping Hot Food Hot

  • Proper Cooling Methods

Regulations

Regulations

  • USFDA Food Code

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