Review terms, FCS111, 3,4,5

Review terms, FCS111, 3,4,5 - Using gloves vs. hand washing...

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Review terms, FCS 111, Chapters 3, 4, 5 Chapter 3, CONTAMINATION, FOOD ALLERGENS AND FOODBORNE ILLNESS Food defense program Physical Contaminants Chemical Contaminants Food Allergies Cross contact most common food allergens Toxic Metal poisoning Food Allergy symptoms How to keep food allergens out of food Factors of a food defense program to help preventing threats to food Chapter 4, THE SAFE FOODHANDLER Components of a Good Personal Hygiene Program Diseases not transmitted through foods Importance of correct work attire in a food service. Establishment Procedures for using gloves in a food service establishment When to exclude employees from the food service establishment Illnesses that should be reported to the Health Department Shigellosis When to use hand antiseptics
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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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Review terms, FCS111, 3,4,5 - Using gloves vs. hand washing...

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