rst240 | undergraduate
Food Safety Management
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Sanitation, Cleaning, and Pest Control
- Discuss food safety management systems through the implementation of various food safety programs within your operation.
- Explain the flow of food during holding and serving.
Legal Requirements, HACCP, Inspections, and Emergencies that Affect the Facility
- Determine ways to ensure a facility is safe for foodservice.
- Develop a pest control program suitable for a foodservice operation.
- Differentiate between cleaning and sanitizing within the foodservice operation.
Providing Safe Food
- Describe the benefits of good food safety standards.
- Describe different bacterial contaminants, causes of contamination, and variables affecting bacterial growth.
- Identify the most common food allergens, their associated symptoms, and methods for preventing reactions.
- Differentiate between a foodborne illness and a foodborne disease outbreak.
The Safe Food Handler
- Identify ways in which food handlers can contaminate food.
- Develop a good personal hygiene program.
- Identify hazards in the flow of food.
- Describe how to monitor time and temperature.
The Flow of Food through Purchasing, Receiving, and Storage
- Describe the purchasing, delivery, receiving, and storage process.
- Identify safe delivery, receiving and storage temperatures.
- Identify TCS foods, time-temperature abuse, and methods to prevent cross-contamination between TCS foods and safe foods.
- Explain the flow of food during preparation, cooking, cooling, and reheating.
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