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This course covers cross-contamination and time-temperature control. You will learn the types of cross-contamination and how to prevent them. You will also learn how to keep food outside the temperature danger zone, especially by using thermometers to measure temperatures. There are many different kinds of thermometers, and you will learn how to use them and keep them calibrated.
When can food become unsafe? At any point during the flow of food! Learn about how food becomes unsafe and how to prevent that from happening. This will keep you and your customers healthy.
