This class was created by Brainscape user Jesse Agar. Visit their profile to learn more about the creator.
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Jesse Agar
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Decks in this class (12)
Intro
How many canadians become sick wi...,
Why is controlling food borne ill...,
1 on prevention saves how much tr...
13
cards
Module 2 Inspectors and procedures
Foods that require special attention,
Food is regulated by which levels...,
What s the health protection and ...
8
cards
Module 3 Pathogens
Advice given to questionable food,
2 categories of organisms,
Best before vs expiry
19
cards
Module 4 Food Borne Illness
How often should food contact sur...,
Internal temperature for hamburge...,
How to use a probe thermometer co...
35
cards
Module 5 Cooking, cooling, hot holding
How to calibrate a probe thermometer,
It s ok to thaw at room temperatu...,
Its ok to reheat food in chafing ...
29
cards
Module 6 and 7 Cross Contamination and HACCP
Cycle of transmission what are th...,
How to prevent cross contaminatio...,
2 types of cross contaminationhow...
7
cards
Module 8 Storage
Food storage may not be in which ...,
Staff are permitted to clean mech...,
How high off floor must food be k...
10
cards
Module 9 Deliveries
What to check a delivery truck for,
Fish for badness,
Eggs
10
cards
Modile 10 Displaying, Serving, Discarding
Food vehicles are considered part...,
Glasses stack,
Avoid stacking food containers
4
cards
Module 11 Cleaning and Sanitizing and Covid
Cleaning steps,
Sanitizing methods for surfaces 2...,
Acceptable chemical mixes
10
cards
Module 12 Employee hygeine
When to wash hands,
How to wash,
Share nail brushes
5
cards
Module 13 Pests
Signs of cockroach,
Integrated pest management rules ...,
Sanitation dos
9
cards
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Z Food Handling
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