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Decks in this class (10)
Module 1: Providing Safe Food
A foodborne illness is 1,
A foodborne illness is considered...,
What is the usual cause of unsafe...
22
cards
Module 2: Forms Of Contamination
Can contamination be passed direc...,
Shigella spp salmonella typhi non...,
Do bacteria prefer a particular k...
25
cards
Module 3: The Safe Food Handler
Can a healthy looking person make...,
If you use hand antiseptic do you...,
Is it ok to handle food if you ha...
9
cards
Module 4: The Flow Of Food: An Introduction
The path that food takes througho...,
What is the biggest hazard to foo...,
What temperature range is the tem...
17
cards
Module 5: The Flow Of Food: Purchasing, Receiving, And Storage
What is an approved supplier 1,
How can you get to know your supp...,
What s the first thing employees ...
12
cards
Module 6: The Flow Of Food: Preparation
Is it acceptable to serve eggs ov...,
Is it acceptable to use non paste...,
Is a variance required to grow an...
25
cards
Module 7: The Flow Of Food: Service
What temperature should you hold ...,
What temperature should you hold ...,
Food has been hot held for four h...
11
cards
Module 8: Food Safety Management Systems
What system is specifically focus...,
A pest management program is an e...,
What is the risk factor for foodb...
7
cards
Module 9: Safe Facilities And Pest Management
Why should materials used for flo...,
What is potable water 2,
What s the purpose of a grease tr...
15
cards
Module 10: Cleaning And Sanitizing
Can water hardness affect sanitiz...,
How long should items be in conta...,
What is the 5 step order to clean...
8
cards
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ServeSafe Manager
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