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Food
Handler Certification Program |
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- most food poisonings are caused by temperature abuse during the storage of hazardous foods
This includes storage in the refrigerator and storage or holding hazardous food on a steam table
at improper temperatures. Other causes of food poisonings are cross- contamination of raw and
ready to eat foods, improper cooking, improper reheating or cooling of hazardous foods,
improper or lack of handwashing and food from unsafe sources.
- use a probe thermometer to take the internal temperature of food
Procedure for using your probe thermometer:
- The probe must be inserted to the thickest part of the food. Make sure the probe does not touch bone or the container.
- Clean and sanitize the probe after each use and before inserting it into the next food item.
- Record temperatures in a log book.
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