Martinndungu1986
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Food Manager Certification Exam
2 types of food borne illness - Foodborne infection and foodborne intoxication Active managerial control - refers to the practice of actively identifying and controlling food safety hazards before they occur Six Steps 1) Identify 2) Monitor 3) Corrective Action 4) Management Oversight 5) Training 6)Re-evaluation air gap - best way to prevent back siphonage a space of air or separation between a supply of potable water and any possible source of contamination -must be 2x the diameter...
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2 types of food borne illness - Foodborne infection and foodborne intoxication Active managerial control - refers to the practice of actively identifying and controlling food safety hazards before they occur Six Steps 1) Identify 2) Monitor 3) Corrective Action 4) Management Oversight 5) Training 6)Re-evaluation air gap - best way to prevent back siphonage a space of air or separation between a supply of potable water and any possible source of contamination -must be 2x the diameter...