Calibrate a Bimetallic Thermometer
Cooling Food in the Correct Amount of Time
Cross Contamination & How to Prevent
Five Risk Factors for Foodborne Illness
Hot and Cold Holding Guidelines
Internal Cooking Temperatures
Proper Cleaning and Sanitizing
Proper Procedures for Allergens
Staff Illness and Reporting Illness
What is TCS Food
When and How to Properly Wash Hands
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