Cleaning vs Sanitizing: Sanitizer Concentrations & ppm Chart (2026)
Cleaning removes dirt; sanitizing kills germs. Learn the difference, the correct sanitizer concentrations (chlorine, quats, iodine), and contact times.
Month: May 2026
Cross-Contamination: What It Is and 7 Ways to Prevent It (2026)
What is cross-contamination? Learn how it happens, how to store food correctly by cooking temperature, and 7 prevention steps for your food handler exam.
How to Cool Food Safely: The 2-Stage Cooling Method (2026)
Cool TCS food from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours. Learn the 2-stage cooling rule, methods, and exam tips.
The Big 6 Foodborne Illnesses Every Food Handler Must Know (2026)
The Big 6 pathogens — Norovirus, Hepatitis A, Salmonella Typhi, Shigella, E. coli (STEC), and nontyphoidal Salmonella — explained for your food handler exam.
What Are TCS Foods? The Complete 2026 List (Food Handler Guide)
TCS foods need time and temperature control for safety. See the full list of TCS foods, the temperature danger zone, the 4-hour rule, and exam tips.