Kitchen Safety Training Guides

Calibrate a Bimetallic Thermometer

Cooling Food in the Correct Amount of Time

Cross Contamination & How to Prevent

Five Risk Factors for Foodborne Illness

Hot and Cold Holding Guidelines

Internal Cooking Temperatures

Proper Cleaning and Sanitizing

Proper Procedures for Allergens

Proper Reheating

Staff Illness and Reporting Illness

What is TCS Food

When and How to Properly Wash Hands

Food Safety Training Guide