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Categories

Culinary Arts

Food Safety

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

Preventive Maintenance for Kitchen Equipment

Flashcards

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Dishwasher

Inspect spray arms, clean filters, de-scale the machine.

Refrigerator

Clean coils, check door seals, monitor temperature settings.

Blender

Clean blades, inspect gaskets, ensure motor stability.

Knife Sharpener

Check sharpening stones, ensure proper angle and pressure, clean after use.

Deep Fryer

Clean oil container, check thermostat accuracy, inspect heating elements.

Coffee Maker

De-scale regularly, replace filters, clean water reservoir.

Microwave

Keep the interior clean, inspect the door seal, test the turntable function.

Toaster

Remove crumbs, clean exterior, check the integrity of heating elements.

Oven

Regularly clean the interior, check and replace gaskets, inspect heating elements.

Food Processor

Inspect blades, check safety locks, maintain the motor housing.

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