Keeping Microbes in Check
This item is included in the following series/curriculum: Food Service Sanitation
- Grade Level: Adult
- Subjects: Health and Safety, Health
- Produced By: Kantola Productions, LLC
- Year: 1985
- Country: United States
- Language: English
- Running Time: 14m
Email a friend Share on Facebook
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.