Produced by the Central District Health Department, Boise, ID.
Part 4: Inadequate Cooking and Contamination.
Learn about 2 major causes of foodborne illness in the United States; inadequate cooking and contaminated equipment. Find the proper minimum cooking temperature ranges for meat, fish and poultry, and learn about proper washing and sanitization techniques. More information http://www.cdhd.idaho.gov/.
To view complete article visit: http://hospitalitytrainingcenter.com/12001.html
Hospitality Careers Training Center
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Minneapolis, MN 55408-1002
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For a complete list of TAP Series online programs offered by the Hospitality Careers Training Center as well as upcoming ServSafe class dates and locations, course description, cost, online registration, and ServSafe Essentials 5th Edition Textbook, visit: http://www.hospitalitytrainingcenter.com/
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