Description
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.
Certificate
By completing/passing this course, you will attain the certificate Certificate of Training
Training Program Subscriptions
Training programs are sold on either a per-user basis or a group basis, providing an individual user or group a 12 month subscription to access the specific training program purchased.
Privacy Policy
A. Barker-Smith Consulting, LLC respects your privacy and we do not share your information with outside parties.
Third Party Online Payment Service
For the convenience of our customers, the option of online payments conducted via the website is made available through a third party payment service, Stripe. Stripe processes billions of dollars per year for thousands of businesses, from newly-launched start-ups to Fortune 500 companies. To learn more about the company and its policies, visit www.stripe.com.
Shopping Cart
Your cart is empty