Professional Documents
Culture Documents
Chapter 1
Chapter 1
CHAPTER 6-8
SUPPLIERS - a person or organization with FOOD SAFETY MANAGEMENT SYSTEM
approves sources that provides something A group of programs, procedures, and measures
needed such as a product or service for preventing foodborne illness
COOKING
Cooking Dishes with Potentially Hazardous
Food in a Microwave
Cooking Ground and Injected Meat
Cooking Pork, Beef, Veal, Lamb and Fish
Cooking Eggs, Fruit and Vegetables
Cooking Commercially Processed, Ready-
to-Eat Food
CHAPTER 9-12
SERVING FOOD SAFETY: KITCHEN
STAFFUse clean and sanitized utensils for
serving
Use serving utensils with long handles
Practice good personal hygiene
Store serving utensils properly Sanitation Standards for Equipment:
Minimize bare-hand contact with cooked FLOORING
or ready-to-eat food HANDWASHING STATION
Serving Food Safely: Servers STATIONARY TABLE TOP
WATER SUPPLY
VENTILATION
GARBAGE DISPOSAL
CLEANING - Process of removing food and other
types of soil from a surface
SANITIZING - Process of reducing the number of
microorganisms on a clean surface to safe levels