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Fuhmay Zhang
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Decks in this class (16)
Chapter 1
Definition of a foodborne ilness,
An illness is considered an outbr...,
Challenges to food safety include
19
cards
Chapter 2: Microbial World
Microorganism def,
Pathogen def,
Toxin def
18
cards
Chapter 3: Contamination, Food Allergens, and Foodborne Illness
Common physical contaminants that...,
Prevention of physical contaminants,
Sources of chemical contaminants
13
cards
Chapter 4: Safe Food Handler
Situations that can lead to conta...,
Actions that can contaminate food,
When staff have hiv aids tubercul...
25
cards
Pathogens
Bacillus cereus diarrhea illness ...,
Bacillus cereus vomiting illness ...,
Listeria monocytogenes listeriosis
18
cards
Chapter 5: the flow of food
Whats the meaning of the flow of ...,
Whats the danger zone,
Bimetallic stemmed thermometer
13
cards
Chapter 6: Purchasing and Receiving
Whats an approved reputable supplier,
A supplier s inspection report sh...,
Whats a key drop delivery
14
cards
Chapter 7: Storage
Ready to eat tcs foods must be ma...,
Ready to eat tcs foods can be sto...,
Fifo
17
cards
Chapter 8: Preparation
4 ways to safely thaw food,
When do you need a variance,
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...,
Whats the project structure,
Cdc outbreak contributing factors
11
cards
Lecture 4: Cycle Menus
Where can cycle menus be found,
Benefits of using a cycle menu,
Modified diet types
13
cards
Lecture 5: menu engineering
What does the menu impact,
Types of menus,
Factors affecting menu planning
17
cards
Lecture 6: Procurement
Procurement,
Managers responsibility procedure...,
Purchasing
17
cards
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Quantity Foods
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