Course Description
This course covers how to use thermometers to ensure foods are properly cooked and safe to eat, how to clean and sanitize them, and the required cooking times and temperatures for specific foods. It also defines contamination and its sources, and how to prevent it during receiving, storage, preparation, and service. In addition, it describes how to prevent contamination from other food, equipment, utensils, and the environment. The food temperature "danger zone" that allows harmful bacteria to multiply rapidly is also addressed, as well as which foods support the rapid growth of harmful bacteria and are considered "potentially hazardous" and which foods are not. Instruction for keeping cold foods cold and hot foods hot is also included. Finally, this lesson covers the methods for properly cooling hot foods for later service to prevent bacteria from multiplying. (3 Courses Combined into 1 Course)
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Course Outline
Objectives:
� 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 the proper placement of food thermometers.
� Recognize when and how to keep food thermometers clean.
� 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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� 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 the proper placement of food thermometers.
� Recognize when and how to keep food thermometers clean.
� 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.
More Information
| Language | English |
| Content Length | 1.50 hours |
| Instructor | Online |
| Vendor | Vivid Learning Systems |
| Course Certification | Certificate of Completion |
| Prerequisites/Audience | All food workers with food preparation responsibilities. |
| Requirements/Materials Included | Internet Access/Browser and Flash Player Installed |
Price: $ 20.00 (USD)
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