Food Safety Training for Safe Schools
Ensuring Adequate Cooking Temperatures
By completing this course, the learner will recognize that adequate cooking kills most germs to make food safe, the adequate cooking temperatures for variety of foods, proper use and placement of the thermometer, and how to calibrate and keep a food thermometer clean.
Food Handler Safety
(110 minutes – Spanish Only)
This course provides instruction in (1) adequate cooking temperatures for variety of foods and proper use and maintenance of thermometers, (2) how to prevent bacterial growth in foods and (3) what contamination is (including the three types of contamination), and how to prevent contamination from people, utensils, equipment, other food, and the environment.
Preventing Bacteria from Multiplying
The learner will identify foods that will and will not support the growth of harmful bacteria, the food temperature danger zone, and proper methods to prevent bacteria from multiplying.
(55 minutes – Also in Spanish)
This course defines contamination of food, including the three specific types of contamination, how to identify measures that prevent contamination during receiving, storage, preparation, and service, and how to prevent contamination from people, utensils, equipment, other food, and the environment.
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