|
|
| Food Handling Safety (U.S.)
|
Description:
Our Food Handling Safety (U.S.) test measures your knowledge of the proper techniques of managing and treating food based on the ServSafe food safety standard. Designed for food service industry professionals, this test covers the following topics: Equipment, Utensils, and Linens; Food Hazards; Food Quality and Danger; Food Sources, Receiving, and Handling; HACCP Guidelines; Management and Personnel; Managerial Compliance and Enforcement; and Physical Facilities.
|
|
|
- Equipment, Utensils, and Linens
- Cleaning and Sanitation of Equipment and Utensils
- Laundering
- Numbers and Capacities
- Protection of Clean Items
- Food Hazards
- Biological Hazards
- Chemical Hazards
- Physical Hazards
- Food Quality and Danger
- Characteristics
- Conditions
- Special Requirements for Highly Susceptible Groups
- Food Sources, Receiving, and Handling
- Protection from Contamination After Receiving
- Receiving Specifications
- Sources and Standards
|
- HACCP Guidelines
- HACCP Principles in a Recipe
- HACCP Principles in an Operation
- Management and Personnel
- Employee Health
- Hygienic Practices
- Personal Cleanliness
- Supervision
- Managerial Compliance and Enforcement
- Employee Foodborne Disease Transmission Prevention
- Inspection and Correction of Violations
- Permit to Operate
- Physical Facilities
- Location and Placement
- Maintenance and Operation
- Materials for Construction and Repair
- Numbers and Capacities
- Refuse, Recyclables, and Returnables
| |
|
