✔️ 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.
✔️ Introduction to HACCP.
✔️ Pre-Requisites to HACCP.
✔️ Biological Hazards and Controls
✔️ Chemical Hazards and Controls
✔️ Physical Hazards and Controls.
✔️ Initial and Preliminary Tasks.
✔️ Hazard Analysis.
✔️ Critical Control Points.
✔️ Critical Limits.
✔️ Monitoring Critical Control Points.
✔️ Corrective Actions.
✔️ Verification Procedures.
✔️ Recordkeeping.