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Title:Keep Hot Foods Hot and Cold Foods Cold: A Foodservice Guide to Thermometers and Safe Temperatures
Producer:North Dakota State University Extension
Description:Provide information for foodservice employees about different types of thermometers and their uses in preventing food borne illness. Also included are temperature guidelines, proper cleaning and usage of thermometers.
Topic:Preparation and Handling
Sanitizing and Cleaning
Food Service
Audience:Food Service Workers
Format/Pub. Year:Brochure (2007)
Contact Information:
 North Dakota State University Extension
North Dakota State University
Morrill Hall, P.O. Box 5562
Fargo, ND 58105-5562
Avail. Online:

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Information for the database was collected by surveying academia, government agencies, industry, and trade and professional organizations for available food safety educational materials resources. Listings in this database are provided for information sharing purposes only. No endorsement is intended. Listings in the database are self reported and have not been evaluated. We recommend that you ask for a list of previous users so that you can assess whether the listing will meet your needs. Call the contacts listed for more information.

Last Modified: Jun 29, 2012