FSS5 – Cooked Foods
Trays of different meats in a display case.
Time/Temperature Control for Safety (TCS) foods aren’t out of the woods with possible growth of microorganisms just because they were thawed and cooked correctly. They still have the chance to become a foodborne illnesses statistic.
At least that is if the microorganisms have their way. That is why it is essential to cool and reheat these foods with just as much care as you thawed and cooked them. It is at these points in the flow of food that the risk of cross-contamination and time-temperature abuse are the greatest.
This course has the following objectives:
• Identify the correct steps to cool cooked foods.
• Select correct food cooling techniques.
• Distinguish proper storage methods for cooked foods.
• Differentiate between correct and incorrect steps of reheating food.
• List correct techniques when holding foods.
Course Duration: 14m