Spanish - Food Safety for Food Handlers

This course covers how to use thermometers to ensure foods are properly cooked and safe to eat, how to clean and sanitize thermometers, and the required cooking times and temperatures for specific foods. It also defines food safety hazards, hazards sources, and prevention methods during receiving, storage, preparation, and service. In addition, this course describes how to prevent safety hazards from other food, equipment, utensils, and the environment. The food temperature “danger zone” that allows harmful bacteria to multiply rapidly is also addressed, as well as which foods support the rapid growth of harmful bacteria and are considered “potentially hazardous” and which foods are not. Instruction for keeping cold foods cold and hot foods hot is also included. Finally, this lesson covers the methods for properly cooling hot foods for later service to prevent bacteria from multiplying.