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John Kulcharyk
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Decks in this class (15)
Chapter 1, Keep Food Safe
A disease transmitted to people b...,
When two or more people have the ...,
Food which is unsafe from the res...
9
cards
Chapter 2, Understanding the Microworld
Small living organisms that can b...,
Microorganisms many of which are ...,
Some pathogens can produce a pois...
23
cards
Chapter 3, Contamination, Food Allergens, and Foodborne Illness
What addresses the points in your...,
What did the food and drug admini...,
A protein in a food or ingredient...
14
cards
Chapter 4, The Safe Food Handler
Some people already have pathogen...,
Liquids or gels that help lower t...,
Meaning liquid cannot pass throug...
14
cards
Chapter 5, The Flow of Food
The system food goes through the ...,
A thermometer that can check temp...,
Measure temperatires through a me...
8
cards
Chapter 6, The Flow of Food: Purchasing and Receiving
Suppliers that have been inspecte...,
It is important to make sure you ...,
When a food service operation rec...
10
cards
Chapter 7, The Flow of Food: Storage
Ready to eat tcs food must includ...,
A way to keep the cycle of food f...,
It is important to keep tcs food ...
6
cards
Chapter 8, Preparation
The gradual thawing of frozen foo...,
Eggs that are cracked open and co...,
A document issued by your regulat...
21
cards
Chapter 9, The Flow of Food: Service
Things such as delivery catering ...,
A unit that typically operate in ...,
Portable facilities ranging from ...
8
cards
Chapter 10, Food Safety Management Systems
A group of practices and procedur...,
The managers responsibility to co...,
A system based on identifying sig...
14
cards
Chapter 11, Safe Facilities and Equipment
The extent that a material will a...,
A material that can react to a sh...,
A curved sealed edge placed betwe...
12
cards
Chapter 12, Cleaning and Sanatizing
Removing food and other dirt from...,
Used to reduce surface tension be...,
Detergents that contain a grease ...
15
cards
Chapter 13, Integrated Pest Management
A large number of pests entering ...,
Prevention measures to keep pests...,
Professional that uses safe curre...
5
cards
Chapter 14, Food Safety Regulation and Standards
This organization inspects all fo...,
Inspects food and preforms other ...,
This agency helps with investigat...
6
cards
Chapter 15, Staff Food Safety Training
A gap between what staff should k...,
Good personal hygiene 2,
Controlling time and temperature 3
6
cards
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John Kulcharyk, HM 111 Sanitation
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