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Unformatted text preview: Using gloves vs. hand washing Dress Standards for Food Service Handlers Salmonella Typhi Chapter 5, THE FLOW OF FOOD Cross Contamination Time Temperature Abuse Calibration of Thermometers Flow of Food pathway Cross Contamination Barriers to preventing Cross Contamination TCS Foods Time and Temperature Controls, how they are important Bimetallic Stemmed Thermometer Thermocouples and Thermistors Infrared (Laser) Thermometers Callibration, methods of General Thermometer Guidelines Temperatures most likely to allow pathogens to grow REVIEW STUDY QUESTIONS AT THE END OF EACH CHAPTER!!!!!!!!! The terms above are informally written, please excuse any grammatical errors. Just study the terms and make good on the test!!!!!!!...
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- Spring '10