HANDLING: In Food Preparation and Service"
Serve more appetizing, fresher tasting and safer foods. Covers time and temperature management, as applied to food protection. Stresses critical points in various food operations within the establishment. . It also explains the correct use of thermometers and how to avoid cross contamination. Designed specifically for food service personnel. Meets FDA model food protection code specifications.
This program is divided into 3 modules*:
1. "Time and Temperature Control"
Explains correct cooking and holding temperatures and what the "Danger Zone" is and why it is so important in food handling. Also covered are the proper use and maintenance of thermometers, food storage techniques, workplace and personal cleanliness, hand washing and the use of gloves.
and Serving Roasts"
Follows a frozen turkey through receiving, storing, preparing, cooking, serving and how to handle the leftovers.
Tables and Salad Bars"
Shows the proper temperatures and monitoring techniques for these critical places. Also explains the correct use of utensils, tasting spoons and the correct way to cool foods.
healthcare version also includes a section on meal delivery to
This program was developed by industry professionals. Included are one instructor's manual and one student workbook. This program has been approved for in service training or CEU credit.
Now only $99.00
Click here to preview "Safe Food Handling"