Food Safety Programs are not effective unless the cold chain has been properly maintained. This session covers the use of calibrated thermometers and discusses temperature control parameters to help the receiving associate understand why product receiving temperatures can vary depending on reason for temperature controls, and facility GMP and HACCP requirements. Session provides guidance on general temperature requirements for produce, meat & poultry, seafood, dairy, eggs, shell eggs and shellfish.
By completing/passing this course, you will attain the certificate Certificate of Training
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