Keeping Microbes in Check
This item is included in the following series/curriculum: Food Service Sanitation
- Grade Level: Adult
- Subjects: Health, Health and Safety
- Produced By: Kantola Productions, LLC
- Year: 1985
- Country: United States
- Language: English
- Running Time: 14m
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The objective is to educate food handlers and managers on basic sanitation rules. To improve food quality and minimize waste. Key Training Points Food handlers will learn: the routes of cross-contamination, the dangers of rodents and how to prevent them from entering the food service establishment, to maintain correct temperature ranges when storing and serving food, how to properly defrost foods.