Discover published sets by community

Allergen Recognition and Management

Cleaning Vs. Sanitizing

Chemical Storage and Safety

Color-Coded Kitchen Tools and Their Uses

Basic Principles of Food Microbiology

Cross-Contamination Prevention

Detecting Spoilage in Food

Dishwashing and Utensil Sanitizing Procedures

Emergency Procedures for Food Service

Food Safety Legislation

Food Labeling Best Practices

Food Safety Symbols and Labels

Food Recalls and Alerts

Food Temperature Control

Food Additives and Their Functions

Foods and Their Risk of Contamination

Glove Use Guidelines

Hand Hygiene Best Practices

HACCP Principles

Hygienic Serving Practices

Kitchen Sanitation Checkpoints

Pest Control Measures In The Kitchen

Personal Hygiene in the Workplace

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