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Food Temperatures: Cook and Hold Safely

When Jun 11, 2015
from 02:00 PM to 03:00 PM
Where Webinar
Contact Name
Contact Phone 919.218.4090
Attendees School Nutrition Personnel
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This webinar is the fifth in a planned series of monthly ongoing continuing education for North Carolina school nutrition staff to support the School Nutrition professional development requirements.

Join this webinar to learn safe end cooking temperatures for various foods and to hold all foods safely. It will include explanations that will distinguish between holding with temperature and holding with time. This webinar will be discussing proper procedures when using temperature. The HACCP Plan requires food temperature measuring/monitoring on the daily production record at three times unless using TPHC (which was discussed in an earlier webinar).

REGISTRATION
To register, please send an email to NCSUfoodsafety@gmail.com that includes your first and last name and email address along with Food Temperatures in the subject line. The email address is where the continuing education certificate will be sent after successful completion of the webinar. Registered participants will receive the details on joining the session about 3 days prior to the event.