Food Safety In-service Training Tools

Cooling Food in the Correct Time

How and When to Properly Wash Hands

Proper Cleaning and Sanitizing

Cross Contamination and How to Prevent

Five Factors of Foodborne Illness and How to Prevent

Proper Reheating of Food

Hot and Cold Food Holding Guidelines

What is TCS Food?

Staff Illness and Reporting

Proper Procedures for Allergies & Cross-Contamination VS Cross-Contact

Internal Cooking Temperatures for Food Safety

How to Prevent Time and Temperature Abuse

How to Calibrate a Bimetallic Stemmed Thermometer

Food Safety In-Service Sign In Sheet