COURSE OVERVIEW

 This Practical and highly-interactive course includes real-life case studies where participants will be engaged in a series of interactive small groups and class workshops. 

 

The are many rules and practices which must be followed in food-serving businesses as well as in homes and private kitchens to ensure that food is safe to be consumed.  One of the most important relates to temperature control which is very important to the safe running of food businesses. 

 

This course is designed to provide participants with a detailed and up-to-date overview of food safety and temperature control.  It covers the food hygiene rules and regulations; what happens if temperature control rules are broken; the time and temperature, cold holding, and cooking temperatures; the proper temperature checking technique; the temperature for beef and lamb roasts, chicken, fish and vegetables; the thermocouple style thermometer; and the hot and cold soups, sauces and other liquids. 

 

During this interactive course, participants will learn to calibrate the probe thermometer; carryout boiling and ice-water method, reheating food and microwave cooking; and determine the temperature danger zone.