Food safety orientation training video for school nutrition employees.
Thermometers ensure the internal temperature of food meets the applicable guidelines.
Chef Cyndie reviews the typical thermometers in school kitchens, calibration, and thermometer calibration logs. Learn how to inspect foods for the appropriate temperature ranges that come into receiving. Temperatures of cool and dry storage areas are generally required to be taken at least once a day. Chef Cyndie reviews the appropriate temperature ranges and where to place the thermometer for an accurate reading for these areas. Dating food and first in, first out (FIFO) are also food safety methods that are reviewed.
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Chef Cyndie and the K-12 Culinary Team
Optimize your program with skilled, confident staff.
Chef Cyndie & the K-12 Culinary Team provide practical consulting and training for your specific needs so that your program operates smoothly with skilled, confident staff. We work with state agencies, school districts, and industry partners.
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