This class was created by Brainscape user anna Ye. Visit their profile to learn more about the creator.
By:
anna Ye
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Decks in this class (14)
lesson 2
How must eggs be identified,
At what temp must eggs be refrige...,
Signs of a can that can be accepted
8
cards
Lesson 3
Name the 4 most common types of s...,
Describe fifo,
What materials should not be used...
14
cards
lesson 4
What is a physical hazard,
What are food borne illnesses cau...,
How can chemical hazards be intro...
23
cards
lesson 5
Name the 4 categories of bacteria,
Does food change taste appearance...,
What type of bacteria accelerates...
24
cards
lesson 6
What are viruses,
Viruses are smaller than bacteria...,
Which microscope magnification mu...
21
cards
lesson 7
Name the three categories of food...,
Cause of food borne infection,
When do the symptoms of food born...
73
cards
lesson 8
What must be thawed before being ...,
True or false a single serving ma...,
Why is it important that all part...
23
cards
lesson 9
How far can hand washing sinks be...,
How long should people wash their...
2
cards
lesson 10
Equipment installation requirements,
To what temp should hot holding e...,
To what temp and w in what time s...
39
cards
lesson 11
What is cross connection in plumbing,
What is a direct cross connection,
True or false non potable pipes s...
25
cards
lesson 12
Which pest poses the gravest risk...,
How do house flies pick up filth,
Estimated number of bacteria on h...
43
cards
lesson 13
What does haccp stand for,
Who started the haccp and when,
What is a hazard
12
cards
lesson 14
7 signs required,
Consequences of failure to post s...,
How much do the signs cost
15
cards
Lesson 15
When were the amendments to smoke...,
Describe the smoke free air act,
5 steps to comply to the smoke fr...
43
cards
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food test
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