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25 Cards in this Set
- Front
- Back
- 3rd side (hint)
Rule 1 |
Knowledge of skills in level 1 stage I and ii |
Skills |
|
Rule 2 |
Knowledge of how bacteria growth |
Bacteri |
|
Rule 3 |
Use time temperature controls to prevent and control bacterial growth |
Time temperature |
|
Rule 4 |
Knowledge of foodborne illness and factors that make them occur |
Foodborne illness |
|
Rule 5 |
Implement HACCP procedures |
HACCP |
|
Rule 6 |
Apply pest control procedures in work place |
Pest |
|
Rule 7 |
Outline their food safety responsibility |
Safety |
|
Rule 8 |
Use hygienic procedures on receiving foods |
Receiving |
|
Rule 9 |
Ensure food safety during storage |
Storage |
|
Rule 10 |
Ensure food safety during food preparation |
Preparation |
|
Rule 11 |
Ensure food safety during cooking /cooling of food |
Cooking |
|
Rule 12 |
Ensure food safety during transportation |
Transport |
|
Rule 13 |
Apply correct procedures when cleaning to maintain a clean food operation |
Cleaning |
|
Rule 14 |
Take care to prevent cross contamination from food allergens |
|
|
Rule 15 |
Follow the respective procedures when dealing with a product recall |
Recall |
|
Rule 16 |
Deal with food safety complaint effectively |
Complaints |
|
Rule 17 |
Cooperate with food safety auditors |
Auditors |
|
Rule 18 |
Use hygienic procedures when holding/display of food |
Display |
|
Rule 19 |
Deal with returns in an hygienic manner |
Returns |
|
Rule 20 |
Use hygienic procedures when storing raw/cooked/ready to eat foods |
Storing |
|
Rule 21 |
Use hygienic procedures when storing ancillary items |
Ancillary |
|
Rule 22 |
Apply the required heat treatment |
Heat |
|
Rule 23 |
Label food correctly |
Label |
|
Rule 24 |
Take samples for laboratory analysis |
Testing |
|
Rule 25 |
Test raw, in process and process food items to ensure safe food |
Test |