Cleaning and Sanitizing
Cleaning and Sanitizing Sanitizer Effectiveness Concentration: Check concentration with a test kit Food-contact surfaces must be cleaned and sanitized: After they are...
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Safe Facilities and Pest Management
Safe Facilities and Pest Management Interior Requirements for a Safe Operation Floors, walls, and ceilings: Materials must be smooth and durable for...
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Food Safety Programs
Food Safety Programs These are the foundation of a food safety management system: Active Managerial Control focuses on controlling the five most...
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Service
Service Guidelines for Holding Food Food covers and sneeze guards: Cover food and install sneeze guards to protect food from contaminants Covers...
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General Preparation Practices
General Preparation Practices Thawing Four methods for thawing food: Thaw food in a cooler, keeping its temperature at 41°F (5°C) or lower...
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Food Storage
Food Storage Labeling food for use on-site: All items not in their original containers must be labeled Date marking: Ready-to-eat TCS food...
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Purchasing and receiving
Purchasing and receiving The flow of food begins with purchasing and receiving. Before you accept any deliveries, it is your responsibility to...
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Chemical and physical contaminants
Chemical Contaminants Sources: Certain types of kitchenware and equipment (items made from pewter, copper, zinc, and some types of painted pottery) Cleaners,...
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Microorganisms
Microorganisms Four types of pathogens can contaminate food and cause foodborne illness: Bacteria, Viruses, Parasites and Fungi. What Bacteria Need to Grow...
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Temperature-Measuring Devices
Temperature-Measuring Devices Bimetallic Stemmed Thermometer Thermocouples and Thermistors Measure temperature through a metal probe or sensing area Display results on a digital...
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