Food Safety for Cooks: From Cooking to Cooling

Purpose:

1. Review of TCS (time and temperature controlled for safety) foods.

2. Review proper temperatures and techniques for thawing, cooking, cooling and reheating food.

3. Review proper use of probe thermometer.

Objectives: By the end of this training module, participants should be able to:

• Describe personal responsibilities that can help promote safe food.

• Identify characteristics and examples of TCS foods.

• List proper techniques for thawing, cooking, cooling and reheating foods.

• Demonstrate proper use and calibration of probe thermometers.

• Food Safety for Cooks: From Cooking to Cooling Documents

• Food Safety for Cooks: From Cooking to Cooling Presentation