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I have been reading the Food Safety Training Manual. In that manual I have learned a lot of new things.

Such as:

 

Hand washing

When to double wash
Temperature control

What the "person in charge" needs to know

Employee illness

Foodborne illness

Contamination and cross contamination

How to look and act

The "Danger Zone"

Cold/hot holding
Clean work space is safer

Safe storage practice

 

 

 

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