HACCP - 15-Minute Continuing Education Topics
-
Using and Calibrating a Bi-Metallic Stemmed Thermometer
-
Completing HACCP Monitoring Forms
-
Cooling Leftovers
-
Hot and Cold Foods Temperatures
-
Proper Hand Washing Procedures
-
Personal Hygiene
-
Preparing Chemical Sanitizing Solution
-
Preventing Cross-Contamination during Food Preparation and Food Storage
-
Receiving and Storing Food Properly
-
Five Steps for Food-Safe Taste Testing
-
Using the Three-Compartment Sink
-
Using the Two-Compartment Sink
-
Assessing Compliance with the Commercial Kitchen HACCP Plan
Document Actions