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Decks in this class (14)
Chapter 1-keeping Food Safe
Immune system 1,
High risk population 2,
Ready to eat food 3
9
cards
Chapter 2-understanding The Microworld
Pathogens 1,
Fat tom 2,
Bacteria 3
13
cards
Chapter 3- Contamination, Foodborne Allergens And Illnesses
Food allergens 1,
Cross contact 2,
Food defense 3
3
cards
Chapter 4- The Safe Food Handler
Carriers 1,
Hand antiseptics 2,
Finger cots 3
4
cards
Chapter 5-The Flow Of Food: An Introduction
Flow of food 1,
Bimetallic stemmed thermometer 2,
Thermocouples and thermistors 3
7
cards
Chapter 6: The Flow Of Food: Purchasing And Receiving
Approved suppliers 1,
Key drop delivery 2,
Shellstock identification tags 3
4
cards
Chapter 7: The Flow Of Food: Storage
Date marking 1,
First in first out fifo 2,
Reduced oxygen package rop food 3
3
cards
Chapter 8: The Flow Of Food, Preparation
Slacking 1,
Minimal internal temperature 2
2
cards
Chapter 9: The Flow Of Food:service
Sneeze guards 1,
Off site service 2,
Temporary units 3
4
cards
Chapter 10: Food Safety Management Systems
Food service management system 1,
Active managerial control 2,
Haccp 3
7
cards
Chapter 11- safe Facilities And Equipments
Porosity 1,
Resiliency 2,
Coving 3
8
cards
Chapter 12: Cleaning And Sanitizing
Cleaning 1,
Detergents 2,
Degreasers 3
9
cards
Chapter 13:pest Management
Infestation 1,
Intergrated pest management 2,
Pest control operator 3
5
cards
Chapter 14: Food Safety Regulation And Standards
Food drug administration fda us d...,
Fda code 2,
Center for disease control and pr...
5
cards
More about
Servsafe Sanitation
- Class purpose General learning
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