Welcome to Scribd. Sign in or start your free trial to enjoy unlimited e-books, audiobooks & documents.Find out more
Download
Standard view
Full view
of .
Look up keyword or section
Like this
2Activity

Table Of Contents

Public Health Legislation and the Local Health Department
Food Premises Regulation
By-laws
Role of the Local Health Department
Review Questions
Understanding Foodborne Illness (Food Poisoning)
Costs of Foodborne Illness (Food Poisoning)
Commonly Used Words
Understanding Micro-organisms
How Bacteria Grow
What Pathogenic Bacteria Need to Grow
What is Foodborne Illness (Food Poisoning)
Types of Foodborne Illness
Allergies and the Role of the Foodservice Industry
Temperature Control
The Danger Zone
Cook Food Thoroughly
Defrost Food Safely
Cross-contamination
Handwashing
Handwashing Basins
Glove Use
Personal Hygiene
Hazard Analysis Critical Control Point System (HACCP)
6 Steps to a HACCP System
Machine Utensil and Dishwashing
Machine Dishwashing
Manual Utensil And Dishwashing
Manual Pot And Oversized Utensil Washing
Dishwashing By Hand
Housekeeping
Sanitary Facilities
Pest Control
Appendix
0 of .
Results for:
No results containing your search query
P. 1
Food Handler

Food Handler

Ratings: (0)|Views: 49|Likes:
Published by Jinky Prado

More info:

Published by: Jinky Prado on Sep 18, 2011
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less

11/08/2013

pdf

text

original

You're Reading a Free Preview
Pages 4 to 48 are not shown in this preview.
You're Reading a Free Preview
Pages 52 to 71 are not shown in this preview.

Activity (2)

You've already reviewed this. Edit your review.
1 thousand reads
1 hundred reads

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->