Time and Temperature Controls For Food

Time and Temperature Controls For Foods is an important food safety practice. All professional food handlers must learn this practice to limit the growth of pathogenic microorganisms, and the production of food toxins. These two things bring certain foods into the category of PHF (Potentially Hazardous Foods). Professional food handlers learn relevant practices to limit the growth and production of such elements to make foods safe to eat. Register for the ActiCert food handler certificate program to learn about it in detail.