Basic Food Safety for Oregon: Chapter 3 "Temperature Control" (English). This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Next up is "Part 3: Temperature Control"
As we just learned, Health and Hygiene is the first defense a foodworker has for keeping their customers safe but there are other key Food Safety Defenses that must be understood in every restaurant and kitchen. In the next segment we will explain Temperature Control including: The Danger Zone, Hot and Cold Holding, Proper Cooking Temperatures,as well as Thawing
and Cooling Food.
Presented by ORfoodhandlerscom
Get your basic food handler's card online today at www.orfoodhandlers.com
See video 6 for full credits and attribution.
Tags: Basic Food Safety for Oregon: Chapter 3 "Temperature Control" (English), Food Safety (Industry), Restaurant (Industry), Food Service, Food Safety Test, Public Health, Public Safety, Foodborne Illness, Danger Zone, Cooking, Safety (Food), Food Education, Department of Health, Health Inspection, Food Handling, Kitchen, Tutorial, Food Workers, Food Card, Cook, Handwashing, Food Poisoning (Prevention), Online Course