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Safe Cooling of Food
TCS (Time/Temperature Control for Safety) food is a high risk food that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower - within 6 hours.
Why is food safety training & certification necessary?
Food safety not only affects continued patronage and sales of a food service business, but also public safety.
Many businesses require food safety training, so being food safety trained will increase your chances of employment. Furthermore, businesses are willing to pay higher wages to those trained.
Food Safety for Chicken
Raw chicken and poultry may contain harmful bacteria and washing it does not remove the bacteria. This bacteria can also be spread to other items and food - if proper procedures are not followed. The only way to kill bacteria on chicken is by cooking it to a safe internal temperature - as measured by a food thermometer.
Food Safety for Camping and Hiking
Camping and hiking are great ways to exercise and appreciate nature. But they also create hunger - and food that is not packed properly and handled safely can create foodborne illness.
Basic Steps of Food Safety
Following good food safety habits can help protect you and your family from food illness. To keep your family safe from food illness, follow these four simple steps: clean, separate, cook, and chill: