Welcome to Cutting Edge Online Training

Garbage Disposals: This course will introduce you to the features of and recommended uses for Garbage Disposals.                 This Product Category course includes: Category Overview Video Non-Brand Specific Closed Captioning, and Transcript Available Knowledge Check Glossary of Terms Cut-A-Quote Ordering Checklist Selecting the Right Garbage Disposal    Tip: To begin this course, select the blue 'Start' button located at the top right corner of this window. Read more

  Floor Model Gas Fryer: This course will introduce you to the features of and recommended uses for Floor Model Gas Fryers.                 This Product Category course includes: Category Overview Video Non-Brand Specific Closed Captioning, and Transcript Available Knowledge Check Glossary of Terms Cut-A-Quote Ordering Checklist Relevant Category Guides Sizing Guide Frypot Selection Guide Accessories    Tip: To begin this course, select the blue 'Start' button located at the top right corner of this window. Read more

  Medium Duty Gas Range: This course will introduce you to the features of and recommended uses for Medium Duty Gas Ranges.                 This Product Category course includes: Category Overview Video Non-Brand Specific Closed Captioning, and Transcript Available Knowledge Check Glossary of Terms Cut-A-Quote Ordering Checklist Relevant Category Guides Selecting a Range Top Selecting a Range Base Range Add Ons: Salamanders vs. Cheesemelters      Tip: To begin this course, select the blue 'Start' button located at the top right corner of this window.   Read more

Contenidos del curso  Este curso está diseñado para brindarle una visión profunda de la seguridad alimentaria con temas como el control de la temperatura, la limpieza y desinfección, y la prevención de la contaminación.      Capítulo 1 Introducción  ¿Cuáles son sus responsabilidades como Gerente de Protección de Alimentos?    Capítulo 2: Contaminación  Obtenga más información sobre la contaminación y los alérgenos comunes.    Capítulo 3: Importancia del manipulador de alimentos  ¿Cómo afecta la higiene personal y la vestimenta de trabajo a la seguridad alimentaria?    Capítulo 4: Control de tiempo y temperatura  ¿Qué necesita saber sobre el control de tiempo y temperatura?    Capítulo 5: Compras para almacén  Cómo entregar y almacenar alimentos de manera segura.    Capítulo 6: Preparación  Cómo descongelar, preparar y cocinar correctamente los alimentos.    Capítulo 7: Servicio  Seguridad alimentaria en el extremo del servicio.    Capítulo 8: Limpieza y desinfección  Pasos para limpiar y desinfectar adecuadamente tu cocina.    Capítulo 9: Gestión de la seguridad alimentaria  Desarrollar un sistema de gestión de seguridad alimentaria.    Capítulo 10: Instalaciones y manejo de plagas  Cómo manejar adecuadamente las instalaciones, la basura y los servicios públicos, además de lidiar con playas no deseadas.  Read more

Glassware: This course will introduce you to the features of and recommended uses for Glassware.                 This Product Category course includes: Category Overview Video Non-Brand Specific Closed Captioning, and Transcript Available Knowledge Check Glossary of Terms Cut-A-Quote Ordering Checklist Relevant Category Guides Selecting the Right Glassware for an Operation Selecting the Right Amount of Glassware Types of Glassware    Tip: To begin this course, select the blue 'Start' button located at the top right corner of this window. Read more

Heated Holding Cabinets: This course will introduce you to the features of and recommended uses for Heated Holding Cabinets.                 This Product Category course includes: Category Overview Video Non-Brand Specific Closed Captioning, and Transcript Available Knowledge Check Glossary of Terms Resource Guides Cut-A-Quote Ordering Checklist Selecting the Right Type of Heated Holding Cabinet Choosing the Right Options for a Heated Holding Cabinet    Tip: To begin this course, select the blue 'Start' button located at the top right corner of this window. Read more