Food Service Sanitation and Inspections I

Lesson 1: Basic Facts About Microorganisms Important in Food Sanitation - Food Service Sanitation and Inspections I
Bacteria - Food Service Sanitation and Inspections I
pH Requirements of Bacteria - Food Service Sanitation and Inspections I
Temperature Requirements of Bacteria - Food Service Sanitation and Inspections I
Time Requirements for Bacterial Growth - Food Service Sanitation and Inspections I
Oxygen Requirements for Bacterial Growth - Food Service Sanitation and Inspections I
Bacterial Growth at a Food Service Facility - Food Service Sanitation and Inspections I
Summary - Food Service Sanitation and Inspections I - MD01810015
Summary-cont. - Food Service Sanitation and Inspections I - MD01810016
Exercises, Lesson 1 - Food Service Sanitation and Inspections I
Exercises, Lesson 1-cont. - Food Service Sanitation and Inspections I - MD01810018
Exercises, Lesson 1-cont. - Food Service Sanitation and Inspections I - MD01810019
Exercises, Lesson 1-cont. - Food Service Sanitation and Inspections I - MD01810020
Exercises, Lesson 1-cont. - Food Service Sanitation and Inspections I - MD01810021
Solutions to Exercises, Lesson 1 - Food Service Sanitation and Inspections I
Solutions to Exercises, Lesson 1-cont. - Food Service Sanitation and Inspections I - MD01810023
Solutions to Exercises, Lesson 1-cont. - Food Service Sanitation and Inspections I - MD01810024
Lesson Assignment - Food Service Sanitation and Inspections I - MD01810025
Lesson 2: Common Foodborne Diseases - Food Service Sanitation and Inspections I
Foodborne Infections Caused by Bacteria - Food Service Sanitation and Inspections I
Foodborne Infections Caused by Viruses - Food Service Sanitation and Inspections I
Staphylococcal Food Intoxication - Food Service Sanitation and Inspections I
Foodborne Intoxication Due to Clostridium Perfringens - Food Service Sanitation and Inspections I
Section IV. The Poison Problem - Food Service Sanitation and Inspections I
Summary - Food Service Sanitation and Inspections I - MD01810032
Summary-cont. - Food Service Sanitation and Inspections I - MD01810033
Exercises, Lesson 2 - Food Service Sanitation and Inspections I
Exercises, Lesson 2-cont. - Food Service Sanitation and Inspections I - MD01810035
Exercises, Lesson 2-cont. - Food Service Sanitation and Inspections I - MD01810036
Exercises, Lesson 2-cont. - Food Service Sanitation and Inspections I - MD01810037
Solutions to Exercises, Lesson 2 - Food Service Sanitation and Inspections I
Solutions to Exercises, Lesson 2-cont. - Food Service Sanitation and Inspections I
Lesson Assignment - Food Service Sanitation and Inspections I - MD01810040
Lesson Assignment-cont. - Food Service Sanitation and Inspections I
Lesson 3: Food Sanitation in the Field - Food Service Sanitation and Inspections I
Field and Full-Service Food Facilities - Food Service Sanitation and Inspections I
Food Service in the Field - Food Service Sanitation and Inspections I
Bury Food Waste - Food Service Sanitation and Inspections I
Figure 3-1. Sample menus of ready-to-eat meals for combat soldiers - Food Service Sanitation and Inspections I
Figure 3-2. An insulated food container. - Food Service Sanitation and Inspections I
Figure 3-3. Preheating the insulated container. - Food Service Sanitation and Inspections I
Figure 3-4. Prechilling the insulated food container. - Food Service Sanitation and Inspections I
Problems of Obtaining Safe Supplies in the Field - Food Service Sanitation and Inspections I
Summary-cont. - Food Service Sanitation and Inspections I - MD01810051
Summary-cont. - Food Service Sanitation and Inspections I - MD01810052
Exercises, Lesson 3 - Food Service Sanitation and Inspections I
Exercises, Lesson 3-cont. - Food Service Sanitation and Inspections I - MD01810054
Exercises, Lesson 3-cont. - Food Service Sanitation and Inspections I - MD01810055
Exercises, Lesson 3-cont. - Food Service Sanitation and Inspections I - MD01810056
Solutions to Exercises, Lesson 3 - Food Service Sanitation and Inspections I
Solutions to Exercises, Lesson 3-cont. - Food Service Sanitation and Inspections I
Lesson Assignment - Food Service Sanitation and Inspections I - MD01810059
Lesson 4: Factors Contributing to Foodborne Disease: Personnel - Food Service Sanitation and Inspections I
Health and Personal Hygiene of Food Service Employees - Food Service Sanitation and Inspections I
Hair Restraints - Food Service Sanitation and Inspections I
Handling Equipment and Utensils - Food Service Sanitation and Inspections I
Summary-cont. - Food Service Sanitation and Inspections I - MD01810064
Summary-cont. - Food Service Sanitation and Inspections I - MD01810065
Exercises, Lesson 4 - Food Service Sanitation and Inspections I
Exercises, Lesson 4-cont. - Food Service Sanitation and Inspections I - MD01810067
Exercises, Lesson 4-cont. - Food Service Sanitation and Inspections I - MD01810068
Exercises, Lesson 4-cont. - Food Service Sanitation and Inspections I - MD01810069
Exercises, Lesson 4-cont. - Food Service Sanitation and Inspections I - MD01810070
Solutions to Exercises, Lesson 4 - Food Service Sanitation and Inspections I
Solutions to Exercises, Lesson 4-cont. - Food Service Sanitation and Inspections I
Lesson Assignment - Food Service Sanitation and Inspections I - MD01810073
Lesson 5: Factors Contributing to Foodborne Disease: Receipt of Food Shipments - Food Service Sanitation and Inspections I
Precautions Against Unsafe Foods - Food Service Sanitation and Inspections I
Processing Received Foods - Food Service Sanitation and Inspections I
Summary-cont. - Food Service Sanitation and Inspections I - MD01810077
Exercises, Lesson 5 - Food Service Sanitation and Inspections I
Exercises, Lesson 5-cont. - Food Service Sanitation and Inspections I - MD01810079
Exercises, Lesson 5-cont. - Food Service Sanitation and Inspections I - MD01810080
Solutions to Exercises, Lesson 5 - Food Service Sanitation and Inspections I
Solutions to Exercises, Lesson 5-cont. - Food Service Sanitation and Inspections I
Lesson Assignment - Food Service Sanitation and Inspections I - MD01810083
Lesson 6: Factors Contributing to Foodborne Disease: Food Storage - Food Service Sanitation and Inspections I
Storing Potentially Hazardous Foods - Food Service Sanitation and Inspections I
Storing Foods that are not Potentially Hazardous - Food Service Sanitation and Inspections I
Summary - Food Service Sanitation and Inspections I - MD01810087
Exercises, Lesson 6 - Food Service Sanitation and Inspections I
Exercises, Lesson 6-cont. - Food Service Sanitation and Inspections I - MD01810089
Exercises, Lesson 6-cont. - Food Service Sanitation and Inspections I - MD01810090
Exercises, Lesson 6-cont. - Food Service Sanitation and Inspections I - MD01810091
Solutions to Exercise s, Lesson 6 - Food Service Sanitation and Inspections I
Solutions to Exercise s, Lesson 6-cont. - Food Service Sanitation and Inspections I
Lesson Assignment - Food Service Sanitation and Inspections I - MD01810094
Lesson 7: Factors Contributing to Foodborne Disease: Temperature and Cross-Contamination - Food Service Sanitation and Inspections I
Food Preparation and the Temperature Danger Zone - Food Service Sanitation and Inspections I
Cooling Hot Foods - Food Service Sanitation and Inspections I
Thawing Frozen Foods - Food Service Sanitation and Inspections I
Cross-Contamination - Food Service Sanitation and Inspections I
Summary-cont. - Food Service Sanitation and Inspections I - MD01810100
Exercises, Lesson 7 - Food Service Sanitation and Inspections I
Exercises, Lesson 7-cont. - Food Service Sanitation and Inspections I - MD01810102
Exercises, Lesson 7-cont. - Food Service Sanitation and Inspections I - MD01810103
Exercises, Lesson 7-cont. - Food Service Sanitation and Inspections I - MD01810104
Exercises, Lesson 7-cont. - Food Service Sanitation and Inspections I - MD01810105
Solutions to Exercises, Lesson 7 - Food Service Sanitation and Inspections I
Solutions to Exercises, Lesson 7-cont. - Food Service Sanitation and Inspections I
Food Service Sanitation and Inspections I

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