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Fundamentos de Serving Safe for Managers
Fundamentos de Serving Safe for Managers
What You Will Learn In This Free Course
- Indicate the most common mistakes c...
- Define the three categories of food...
- Outline the hallmarks of physical a...
- Recognize FDA's strategy to prevent...
- Indicate the most common mistakes concerned with food handling
- Define the three categories of food contamination
- Outline the hallmarks of physical and chemical contamination of food
- Recognize FDA's strategy to prevent bacterial growth in food
- Describe the four methods of thawing the food
- Identify the age groups that are the most vulnerable to harbor food-borne illnesses
- Discuss the importance of ServSafe Food Manager certification and its exam
- Explain the significant challenges and dangers associated with food safety
- Distinguish between different types of bacterial food contamination based on organisms
- State how food managers should receive and/or reject food deliveries
- Outline the methods to safely prepare and cook produce, eggs, egg dishes, and dishes containing ice
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Get your PlanLearners Who Took This Course Also Enrolled In
- Fundamentals of Serving Safe for Food Handlers
- Food Safety Training - Safe Practices and Procedures
- HACCP Food Safety System for Restaurants and Other Catering Services
- Diploma in Food Safety
- Diploma in Hospitality Management
- RSBA1 - Food Safety and Hygiene
- Food Safety and Hygiene in the Catering Industry
- Food Safety Knowledge - Basic Level Requirements