Preparing and serving food that is both satisfying and safe to eat is a food service establishment’s most important task. The key to safe food preparation and service is a thorough knowledge of time-temperature control principles and strict adherence to scientifically validated industry standards. Employees of food service establishments, particularly those responsible for preparing foods, must know how to thaw food properly, cook a variety of different foods to the correct temperature for the right amount of time, and safely hold food for service. Employees should also know how to cool and store food so that it remains free of contamination. This course trains food service employees in the essentials of time-temperature control procedures that all establishments must follow to prepare, serve, and store food safely (Discounts are available for Enterprise Training by calling us at 1-800-521-9667).
TARGET AUDIENCEEmployees of food service establishments who are responsible for preparing food.
TIME TO COMPLETE
30 minutes
PURPOSETo instruct employees of food service establishments in the proper procedures for preparing and holding food at the correct temperature so that food remains free of contamination and safe to serve.
LEARNING OBJECTIVES
After completing this course, the learner will be able to:
- follow procedures for safely thawing food;
- cook various foods to the temperatures required for safe service;
- measure food temperatures correctly using different types of food thermometers;
- hold hot and cold foods at safe temperatures; and
- cool food properly before refrigerating or freezing it.
TOPICS COVERED
- Thawing Food Safely
- The Temperature Danger Zone
- Cooking Food to the Correct Temperature
- Using Food Thermometers Correctly
- Holding and Chilling Cooked Foods