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Temperature control is essential to food safety, and a thermometer is integral to temperature control. Every food handler should know how to use and calibrate a thermometer. This fact sheet will help you select, use, and calibrate several food service thermometers.
This manual covers Hazard Analysis Critical Control Points (HACCP), a food safety plan for schools to reduce the likelihood of foodborne illness by handling food safely from the time it is received until the time it is served.
