100% satisfaction guarantee Immediately available after payment Both online and in PDF No strings attached
logo-home
Previously searched by you
Previously searched by you
logo
Food Manager Certification 2023/2024 already graded A+ R186,58   Add to cart
Quickly navigate to
Preview
  2.  
  3. Learn2Serve Food Handler Training Course
  4.  
  5. Learn2Serve Food Handler Training Course

Exam (elaborations)

Food Manager Certification 2023/2024 already graded A+
 12 views  0 purchase
  • Course
  • Learn2Serve Food Handler Training Course
  • Institution
  • Learn2Serve Food Handler Training Course

Food Manager Certification 2023/2024 already graded A+

Preview 2 out of 9  pages

Document information

  • December 16, 2023
  • 9
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

Subjects

  • learn2serve food handler training course
  • abrasive ansa cleaning agent that contains scour
  • alkaline ansa substance with a ph above 70 am
  • biological hazard ansany living organism or wast

Written for

  • Learn2Serve Food Handler Training Course
  • Learn2Serve Food Handler Training Course

Seller

avatar-seller
Ashley96

Reviews received

Content preview

Food Manager Certification

Abrasive - ANSa cleaning agent that contains scouring agents

Aerobic Bacteria - ANSbacteria that require oxygen to grow

air gap - ANSan unobstructed open vertical space separating two plumbing fixtures which
prevent contamination from the lower fixture to the higher one. May be used to protect a potable
water outlet (faucet) from water in the sink bowl or to protect the drain line from a food
preparation sink from possible sewage back-ups.

Alkaline - ANSa substance with a pH above 7.0

American with Disabilities Act (ADA) - ANSa federal law that prevents discrimination against
individuals with disabilities

Anaerobic Bacteria - ANSbacteria that cannot grow in the presence of oxygen

backflow - ANSthe flow of non-potable water or contamination into a potable water supply
caused by back-pressure or backsiphonage.

Biological Hazard - ANSany living organism or waste of living organisms that may contaminate
food.

Calibration - ANSthe act of adjusting a thermometer so that it accurately measures
temperatures.

Carrier - ANSsomeone who has a pathogenic microorganism in his system or on his person but
does not sure signs of the disease. May transmit the pathogen to others and cause disease
without necessarily becoming ill himself.

Chemical Hazard - ANSchemical substances that can contaminate food.

Chemical Sanitizing - ANSreducing the number of live microorganisms on a surface to safe
levels by using chemicals to kill the microorganisms

Chlorine - ANSthe mores commonly used and least expensive chemical sanitizer used in food
establishments

Ciguatera Toxin - ANSa naturally occurring toxin that accumulates in the tissue of certain kinds
of predatory reef fish

, Cleaning - ANSthe process of removing visible soil from a surface

Clean-in-place Equipment - ANSequipment that is cleaned and sanitized by passing solutions of
detergent, rinse water, sanitizer through the internal components of the equipment.

Conditional Employee - ANSa potential food employee to whom a job offer is made, conditional
on responses to subsequent medical questions or examinations designed to identify potential
food employees who may be suffering from a disease that can be transmitted through food and
done in compliance with Title 1 of the American with Disabilities Act of 1990.

Contamination - ANSthe presence of harmful substances or organisms in food.

Corrective Action - ANSaction taken when a critical limit is violated in order to protect food
safety.

Covering - ANSa curved, sealed surface that covers the juncture between a flood and the wall.
Aids in cleaning and helps prevent insect harborage.

Critical Control Points - ANSa point during the cooking or precessing of food where steps are
taken to reduce or eliminate a food safety hazard.

Critical Limit - ANSa measurement or observation that separates what is acceptable from what
is not acceptable.

Cross Connection - ANSa physical connection between a potable water system and a source of
contamination

Cross Contamination - ANSwhen a food item is exposed to a contaminant from another source.

Decline Phase - ANSwhen bacteria die off faster than they multiply

Degreaser - ANSstrong detergent that contains a grease-dissolving agent

Detergent - ANScleaning agent that contains surfactants to help remove soil from surfaces
when used with water.

Enterohermorrhagic Escherichia coli - ANSE. Coli which cause hermorrhagic olitis, meaning
bleeding enterically or bleeding from the intestine. The term is typically used in association with
E. coli that have the capacity to produce Shiga toxins and to cause attaching and effacing
lesions in the intestine. A subset of STEC, whose members produce additional virulence factors.

FAT TOM - ANSacronym for the six factors that affect bacterial growth (food, acidity, time,
temperature, oxygen, moisture)

The benefits of buying summaries with Stuvia:

Guaranteed quality through customer reviews

Guaranteed quality through customer reviews

Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.

Quick and easy check-out

Quick and easy check-out

You can quickly pay through EFT, credit card or Stuvia-credit for the summaries. There is no membership needed.

Focus on what matters

Focus on what matters

Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!

Frequently asked questions

What do I get when I buy this document?

You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.

Satisfaction guarantee: how does it work?

Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.

Who am I buying this summary from?

Stuvia is a marketplace, so you are not buying this document from us, but from seller Ashley96. Stuvia facilitates payment to the seller.

Will I be stuck with a subscription?

No, you only buy this summary for R186,58. You're not tied to anything after your purchase.

Can Stuvia be trusted?

4.6 stars on Google & Trustpilot (+1000 reviews)

75632 documents were sold in the last 30 days

Founded in 2010, the go-to place to buy summaries for 14 years now

Start selling
R186,58
  • (0)
  Buy now