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Randi Royer HM 111 Sanitation

This class was created by Brainscape user Randi Royer. Visit their profile to learn more about the creator.

By: Randi Royer
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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 allergens
3  cards
Chapter 4, The Safe Food Handler
Carriers,
Hand antiseptics,
Impermeable
7  cards
Chapter 5, The Flow of Food
The flow of food,
Bimetallic stemmed thermometers,
Thermocouples and thermistors
8  cards
Chapter 6, The Flow of Food: Purchasing and Receiving
Approved supplier,
Receiving considerations,
Key drop delivery
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
20  cards
Chapter 9, The Flow of Food: Service
Off sight service,
Temporary unit,
Mobile units
7  cards
Chapter 10, Food Safety and Management Systoms
Food safety management systems,
Active managerial control,
Haccp
8  cards
Chapter 11, Safe Facilities and Equipment
Porosity,
Resiliance,
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 needs,
Four areas of critical food safet...,
Ojt
3  cards

More about
Randi Royer HM 111 Sanitation

  • Class purpose General learning

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