Keeping food at the proper temperature is an essential part of preventing bacteria from growing rapidly and causing foodborne illness. Minimize the risk of foodborne illness by knowing what foods are most at risk and how to manage time and temperature control throughout the food handling process.

In this self-paced course, your team will learn common TCS foods as well as the proper way to monitor time and temperature control of food throughout the food handling process. The course culminates in a 10-question final assessment.