Food Microbiological Control 6: Cooling and Cold Temperatures

Overview

Delivery method

Online

Duration

1.5 hours

Audience

Employees

Description

This online course will help participants identify the importance of and methods for cooling heat treated foods. The course will also discuss using thermometers to determine food temperature.

After completing this course, you will be able to:

• Recognize the importance of refrigeration and freezing in inhibiting bacterial growth in both raw and heat-treated foods.
• Identify the danger zone for pathogenic microbial growth.
• Recognize why cooling after heat treatment is a critical function.
• Identify cooling standards for various foods.
• Recognize different methods of pre-cooling hot foods.
• Recognize the use of thermometers.
• Recognize the use of time-temperature indicators.

Legacy course code: 00029030 , 00029031