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Fuhmay Zhang
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Decks in this class (16)
Chapter 1
Definition of a foodborne ilness 1,
An illness is considered an outbr...,
Challenges to food safety include 3
19
cards
Chapter 2: Microbial World
Microorganism def 1,
Pathogen def 2,
Toxin def 3
18
cards
Chapter 3: Contamination, Food Allergens, and Foodborne Illness
Common physical contaminants that...,
Prevention of physical contaminan...,
Sources of chemical contaminants 3
13
cards
Chapter 4: Safe Food Handler
Situations that can lead to conta...,
Actions that can contaminate food 2,
When staff have hiv aids tubercul...
25
cards
Pathogens
Bacillus cereus diarrhea illness 1,
Bacillus cereus vomiting illness 2,
Listeria monocytogenes 3
18
cards
Chapter 5: the flow of food
What s the meaning of the flow of...,
What s the danger zone 2,
Bimetallic stemmed thermometer 3
13
cards
Chapter 6: Purchasing and Receiving
What s an approved reputable supp...,
A supplier s inspection report sh...,
What s a key drop delivery 3
14
cards
Chapter 7: Storage
Ready to eat tcs foods must be ma...,
Ready to eat tcs foods can be sto...,
Fifo 3
17
cards
Chapter 8: Preparation
4 ways to safely thaw food 1,
When do you need a variance 2,
What foods have a minimum interna...
14
cards
Chapter 9: Service
What temp should hot and cold tcs...,
Cold food can be held without tem...,
Hot food can be held without temp...
5
cards
Chapter 10: Management systems
0
cards
Lecture 1
Development of present day foodse...,
Development of present day foodse...,
Development of present day foodse...
28
cards
Lecture 3: Dr. Schaffner food safety
Who is dr schaffner and what does...,
What s the project structure 2,
Cdc outbreak contributing factors 3
11
cards
Lecture 4: Cycle Menus
Where can cycle menus be found 1,
Benefits of using a cycle menu 2,
Modified diet types 3
13
cards
Lecture 5: menu engineering
What does the menu impact 1,
Types of menus 2,
Factors affecting menu planning 3
17
cards
Lecture 6: Procurement
Procurement 1,
Manager s responsibility 2,
Purchasing 3
17
cards
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Quantity Foods
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