Description
This course version is an Annual Group Subscription, and can be accessed by an unlimited number of staff members in your operation. 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.
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