Reheating Food Safely: The 165°F Rule (2026 Guide)
TCS food reheated for hot holding must reach 165°F for 15 seconds within 2 hours. Learn the reheating rules and microwave tips for your food handler exam.
Month: June 2026
Food Receiving Temperatures: What to Accept and Reject (2026)
Know the correct receiving temperatures for cold, hot, and frozen food, plus the signs that mean you should reject a delivery — for your food handler exam.
When to Change Your Gloves: Food Handler Rules (2026)
Single-use gloves must be changed often. Learn exactly when to change your gloves and why gloves are never a substitute for handwashing — for your food handler exam.
How to Calibrate a Food Thermometer (2026 Step-by-Step)
Learn how to calibrate a food thermometer using the ice-point (32°F) and boiling-point (212°F) methods, and when to recalibrate, for your food handler exam.
The 7 HACCP Principles Explained (2026 Food Manager Guide)
HACCP is a food safety system built on 7 principles. Learn all seven HACCP principles in plain English for your food manager or ServSafe exam.
FAT TOM: The 6 Conditions Bacteria Need to Grow (2026)
FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture — the six conditions bacteria need to grow. Learn each one for your food handler exam.