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25 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Rule 1 |
Knowledge of skills in level 1 stage I and ii |
Skills |
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Rule 2 |
Knowledge of how bacteria growth |
Bacteri |
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Rule 3 |
Use time temperature controls to prevent and control bacterial growth |
Time temperature |
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Rule 4 |
Knowledge of foodborne illness and factors that make them occur |
Foodborne illness |
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Rule 5 |
Implement HACCP procedures |
HACCP |
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Rule 6 |
Apply pest control procedures in work place |
Pest |
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Rule 7 |
Outline their food safety responsibility |
Safety |
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Rule 8 |
Use hygienic procedures on receiving foods |
Receiving |
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Rule 9 |
Ensure food safety during storage |
Storage |
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Rule 10 |
Ensure food safety during food preparation |
Preparation |
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Rule 11 |
Ensure food safety during cooking /cooling of food |
Cooking |
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Rule 12 |
Ensure food safety during transportation |
Transport |
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Rule 13 |
Apply correct procedures when cleaning to maintain a clean food operation |
Cleaning |
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Rule 14 |
Take care to prevent cross contamination from food allergens |
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Rule 15 |
Follow the respective procedures when dealing with a product recall |
Recall |
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Rule 16 |
Deal with food safety complaint effectively |
Complaints |
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Rule 17 |
Cooperate with food safety auditors |
Auditors |
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Rule 18 |
Use hygienic procedures when holding/display of food |
Display |
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Rule 19 |
Deal with returns in an hygienic manner |
Returns |
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Rule 20 |
Use hygienic procedures when storing raw/cooked/ready to eat foods |
Storing |
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Rule 21 |
Use hygienic procedures when storing ancillary items |
Ancillary |
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Rule 22 |
Apply the required heat treatment |
Heat |
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Rule 23 |
Label food correctly |
Label |
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Rule 24 |
Take samples for laboratory analysis |
Testing |
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Rule 25 |
Test raw, in process and process food items to ensure safe food |
Test |
