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This course covers how to serve food safely. This includes how to correctly practice temperature holding for time/temperature control for safety (TCS) food. Often, food is placed into holding for self-service areas, which also must be protected from contamination. Additionally, this course will cover guidelines for service and kitchen staff.
Serving food requires attention to temperature control, preventing cross-contamination, and good hygiene practices. All workers involved in serving food must follow these practices to keep food safe.
