Produced by the Central District Health Department, Boise, ID.
Part 2: Holding Time and Temperature.
The top 5 current foodborne illnesses in the United States are introduced here. Learn about proper holding times and temperatures, and what qualifies potentially hazardous foods to fall into the "Danger Zone", where bacteria rapidly grow and become dangerous to customers.
To view complete article visit: http://hospitalitytrainingcenter.com/12001.html
Hospitality Careers Training Center
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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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