Randi Royer HM 111 Sanitation

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Decks in this class (15)

Chapter 1, Keeping Food Safe
Foodborne illness 1,
Foodborne illness outbreak 2,
Contamination 3
9  cards
Chapter 2, Understanding the Microworld
Microorganisms 1,
Pathogens 2,
Toxins 3
23  cards
Chapter 3, Contamination, Food Allergens, and Foodborne Illness
Food defense program 1,
Alert 2,
Food allergens 3
3  cards
Chapter 4, The Safe Food Handler
Carriers 1,
Hand antiseptics 2,
Impermeable 3
7  cards
Chapter 5, The Flow of Food
The flow of food 1,
Bimetallic stemmed thermometers 2,
Thermocouples and thermistors 3
8  cards
Chapter 6, The Flow of Food: Purchasing and Receiving
Approved supplier 1,
Receiving considerations 2,
Key drop delivery 3
10  cards
Chapter 7, The Flow of Food: Storage
Date marking 1,
Fifo 2,
Tcs internal temperature 3
6  cards
Chapter 8, The Flow of Food: Preparation
Slacking 1,
Pooled eggs 2,
Variance 3
20  cards
Chapter 9, The Flow of Food: Service
Off sight service 1,
Temporary unit 2,
Mobile units 3
7  cards
Chapter 10, Food Safety and Management Systoms
Food safety management systems 1,
Active managerial control 2,
Haccp 3
8  cards
Chapter 11, Safe Facilities and Equipment
Porosity 1,
Resiliance 2,
Coving 3
12  cards
Chapter 12, Cleaning and Sanitizing
Cleaning 1,
Detergents 2,
Degreasers 3
15  cards
Chapter 13, Integrated Pest Management
Infestation 1,
Ipm 2,
Pco 3
5  cards
Chapter 14, Food Safety Regulation and Standards
Fda 1,
Usda 2,
Cdc 3
6  cards
Chapter 15, Staff Food Safety Training
Training needs 1,
Four areas of critical food safet...,
Ojt 3
3  cards

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Randi Royer HM 111 Sanitation

  • Class purpose General learning

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