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Culinary Arts

Food Safety

Allergen Recognition and Management

Basic Principles of Food Microbiology

Chemical Storage and Safety

Cleaning Vs. Sanitizing

Color-Coded Kitchen Tools and Their Uses

Cross-Contamination Prevention

Detecting Spoilage in Food

Emergency Procedures for Food Service

Dishwashing and Utensil Sanitizing Procedures

Food Safety Legislation

Food Additives and Their Functions

Food Labeling Best Practices

Food Safety Symbols and Labels

Food Temperature Control

Food Recalls and Alerts

Foods and Their Risk of Contamination

Glove Use Guidelines

Hand Hygiene Best Practices

HACCP Principles

Hygienic Serving Practices

Kitchen Sanitation Checkpoints

Personal Hygiene in the Workplace

Pest Control Measures In The Kitchen

Preventive Maintenance for Kitchen Equipment

Proper Cooking Temperatures

Principles of FIFO (First In, First Out)

Safe Defrosting Techniques

Safe Food Storage Guidelines

Symptoms of Foodborne Illness

HACCP Principles

Flashcards

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Principle 6

Establish verification procedures.

Principle 4

Establish monitoring procedures.

Principle 3

Establish critical limits.

Principle 5

Establish corrective actions.

Principle 7

Establish record-keeping and documentation procedures.

Principle 1

Conduct a hazard analysis.

Principle 2

Determine the Critical Control Points (CCPs).

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