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Servsafe

This class was created by Brainscape user Steven Champagne. Visit their profile to learn more about the creator.

By: Steven Champagne
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Decks in this class (15)

Chapter 1- Keeping Food Safe
What is a foodborne illness,
What are some of the costs of a f...,
What is contamination
17  cards
Chapter 2- Understanding the Microworld
What does the f stand for in fattom,
What does the a stand for in fattom,
What does the first t stand for i...
18  cards
Chapter 3- Contamination, Food Allergens, and Foodborne Illness
What are some physical contaminants,
What are some naturally occuring ...,
What are some symptoms of a physi...
19  cards
Chapter 4- The Safe Food Handler
How can food handlers contaminate...,
What is a carrier,
What diseases are not spread thro...
19  cards
Chapter 5- The Flow of Food: An Introduction
What is the flow of food 9 words,
__________ is a major hazard in t...,
Guidelines for preventing cross c...
22  cards
Chapter 6- The Flow of Safe Food; Purchasing, Receiving; Storage
You should always purchase from _...,
When should you arrange for a del...,
Why should you make specific staf...
27  cards
Chapter 7- The Flow of Food: Storage
All items not in their _______ co...,
Food labels should include the __...,
What is one time you do not have ...
27  cards
Chapter 8- The Flow of Food: Preparation
Food that cannot be _________ sho...,
What is reconditioning,
Why should you thaw food out in a...
28  cards
Chapter 9-The Flow of Food Service
When hot holding food what is the...,
When cold holding food what is th...,
Why shouldnt you use a temperatur...
33  cards
Chapter 10-Food Safety Management Systems
What is a food safety management ...,
Your operation should have the fo...,
Active managerial control is a pr...
23  cards
Chapter 11- Safe Facilities and Equipment
A kitchen layout needs to be desi...,
Materials selected for interior c...,
What should flooring be like
48  cards
Chapter 12- Cleaning and Sanitation
Cleaning agents are chemical comp...,
_______________ detergents remove...,
Heavy duty detergents remove wax ...
31  cards
Chapter 13- Integrated Pest Managment
0  cards
Chapter 15- Staff Food Safety Training
What is a training need,
What are three ways to determine ...,
When are two times you should tra...
13  cards
Chapter 14- Food Safety Regulations and Standards
The _________ fda and the _______...,
______ and _______ regulatory age...,
The fda inspects all food but what
22  cards

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Servsafe

  • Class purpose General learning

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