Emily Horne, HM 111, Sanitation

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Decks in this class (15)

Chapter 1, Keeping Food Safe
Foodborne illness,
Foodborne illness outbreak,
Contamination
9  cards
Chapter 2, Understanding the Microworld
Microorganisms,
Pathogens,
Toxins
23  cards
Chapter 3, Contamination, Food Allergens, and Foodborne Illness
Food defense program,
Alert,
Food allergen
10  cards
Chapter 4, The Safe Food Handler
Carriers,
Hand antiseptic and how it should...,
Impermeable
7  cards
Chapter 5, The Flow of Food: An Introduction
The flow of food,
Bimetallic stemmed thermometer,
Thermocouples and thermistors
8  cards
Chapter 6, The Flow of Food: Purchasing and Receiving
Approved supplier,
Receiving considerations,
Use by date
10  cards
Chapter 7, The Flow of Food: Storage
Date marking,
Fifo,
Tcs internal temperature
6  cards
Chapter 8, The Flow of Food: Preparation
Slacking,
Pooled eggs,
Variance two examples
20  cards
Chapter 9, The Flow of Food: Service
Off site service,
Temporary unit,
Mobile units
8  cards
Chapter 10, Food Safety Management Systems
Food safety management system,
Active managerial control,
Haccp
8  cards
Chapter 11, Safe Facilities and Equipment
Porosity,
Resiliency,
Coving
12  cards
Chapter 12, Cleaning and Sanitizing
Cleaning,
Detergents,
Degreasers
15  cards
Chapter 13, Integrated Pest Management
Infestation,
Ipm,
Pco
5  cards
Chapter 14, Food Safety Regulation and Standards
Fda,
Usda,
Cdc
6  cards
Chapter 15, Staff Food Safety Training
Training need,
Four areas of critical food safet...,
Ojt
3  cards

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Emily Horne, HM 111, Sanitation

  • Class purpose General learning

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