Course Overview
All food must be transported hygienically and perishable foods must be transported under controlled conditions that do not allow the temperature of hot foods to drop below 60 degrees or cold foods to rise to dangerous levels.
Learning Objectives
In this video, viewers will learn:
Target Audience
Target audience is staff and management of anywhere food is manufactured, processed or served.
Business Outcomes
This video will teach your workers to test and check every delivery.
Duration
3 Minutes