100% de satisfacción garantizada Inmediatamente disponible después del pago Tanto en línea como en PDF No estas atado a nada
logo-home
Buscado previamente por ti
Buscado previamente por ti
logo
Food Manager Certification 2023/2024 already graded A+ $9.99   Añadir al carrito
Navegar rápidamente a
Vista previa
  2.  
  3. Learn2Serve Food Handler Training Course
  4.  
  5. Learn2Serve Food Handler Training Course

Examen

Food Manager Certification 2023/2024 already graded A+
 12 vistas  0 veces vendidas
  • Grado
  • Learn2Serve Food Handler Training Course
  • Institución
  • Learn2Serve Food Handler Training Course

Food Manager Certification 2023/2024 already graded A+

Vista previa 2 fuera de 9  páginas

Información del documento

  • 16 de diciembre de 2023
  • 9
  • 2023/2024
  • Examen
  • Preguntas y respuestas

Temas

  • 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

Escuela, estudio y materia

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

Vendedor

avatar-seller
Ashley96

Comentarios recibidos

Vista previa del contenido

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)

Los beneficios de comprar resúmenes en Stuvia estan en línea:

Garantiza la calidad de los comentarios

Garantiza la calidad de los comentarios

Compradores de Stuvia evaluaron más de 700.000 resúmenes. Así estas seguro que compras los mejores documentos!

Compra fácil y rápido

Compra fácil y rápido

Puedes pagar rápidamente y en una vez con iDeal, tarjeta de crédito o con tu crédito de Stuvia. Sin tener que hacerte miembro.

Enfócate en lo más importante

Enfócate en lo más importante

Tus compañeros escriben los resúmenes. Por eso tienes la seguridad que tienes un resumen actual y confiable. Así llegas a la conclusión rapidamente!

Preguntas frecuentes

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.

100% de satisfacción garantizada: ¿Cómo funciona?

Nuestra garantía de satisfacción le asegura que siempre encontrará un documento de estudio a tu medida. Tu rellenas un formulario y nuestro equipo de atención al cliente se encarga del resto.

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 $9.99. You're not tied to anything after your purchase.

Can Stuvia be trusted?

4.6 stars on Google & Trustpilot (+1000 reviews)

45,681 summaries were sold in the last 30 days

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

Empieza a vender
$9.99
  • (0)
  Añadir