A comprehensive Food safety training in Toronto course covers essential topics that help food handlers maintain hygiene and prevent contamination. Foodborne Illnesses and Prevention Training programs educate workers on common foodborne illnesses, such as salmonella and E. coli, and how to prevent them through proper handling and storage. P
Many food establishments in Toronto fail to store food at the correct temperatures. Perishable foods must be kept below 4°C (refrigerated) or above 60°C (hot-held) to prevent bacterial growth. Cross-Contamination Cross-contamination happens when raw and cooked foods come into contact, spreading bacteria. Food safety training emphasizes the
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