Home

New User

Student

Administrator

Customer Support

Food Institute

System Requirements

Employment Law

Occupational Safety

HACCP

Food Handler

Food Manager

Pricing for HACCP

Pricing for Other Courses

Demo part of a lesson

Food Handler Course Catalog

Ensuring Adequate Cooking Temperatures This lesson covers why adequate cooking is required to kill most germs to make food safe, the adequate cooking temperatures for variety of foods, proper use and placement of the thermometer, and how to calibrate and keep a food thermometer clean.   Preventing Bacteria From Multiplying This lesson covers foods that will and will not support the growth of harmful bacteria, the food temperature danger zone, and proper methods to keep cold foods cold, hot foods hot, and the methods for properly cooling foods for later service to prevent bacteria from multiplying.   Preventing Contamination This lesson covers how contamination is defined, including the three specific types of contamination, identify measures that prevent contamination during receiving, storage, preparation, and service, and how to prevent contamination from people, utensils, equipment, other food, and the environment.