Friday, January 22, 2010

Basic Food Safety Course - Part 4


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
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

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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