Food Service Management Flashcards

Decks in this Class (14):

• Food Quality Management

  Food Quality Management

  Sample Cards:

  why is food quality control important in,

  how much does the usda estimate food bor,

  why is food quality control important in
  69 Cards
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• Basic Health Safety In Food Services

  Basic Health & Safety in Food Services

  Sample Cards:

  why is health and safety so important to,

  what are the impacts of accidents,

  what are the provincial laws regarding h
  26 Cards
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• City Of Montreal Food Service Inspection

  City of Montreal: Food Service Inspection

  Sample Cards:

  compare montreals food inspections divis,

  what are the key words in the mission st,

  rank the positions of the food inspectio
  42 Cards
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• Major Food Borne Illnesses

  Major Food-borne Illnesses

  Sample Cards:

  what pathogens are involved in food born,

  which pathogens are spore forming 3,

  which pathogen is often found in unpaste
  42 Cards
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• Food Labelling

  Food Labelling

  Sample Cards:

  what are the 4 dimensions of food labell,

  food labelling is about _____ and ____ t,

  in the legal framework what are the thre
  89 Cards
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• Applying Haccp Principles

  Applying HACCP Principles

  Sample Cards:

  haccp is based on ___,

  define haccp what does it focus on,

  what prerequisites does haccp system req
  36 Cards
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• Allergies

  Allergies

  Sample Cards:

  define and allergen,

  name some allergen stats,

  t f there is a cure of food allergies
  17 Cards
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• Chemical And Heat Sanitizers

  Chemical and Heat Sanitizers

  Sample Cards:

  what temp must be reached for heat sanit,

  what does tpd regulate,

  what does pmra regulate
  44 Cards
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• Regulatory Agencies And Inspections Fst

  Regulatory Agencies and Inspections (FST)

  Sample Cards:

  which federal agency is mandated to safe,

  t f the cfia administers and enforces se,

  describe the relationship between the cf
  17 Cards
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• Fst Exam Review

  FST Exam Review

  Sample Cards:

  what is the temperature to reheat cooked,

  what are the 3 main driving factors of f,

  whats another name for cross contaminati
  128 Cards
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• Foodservice Engineering Part 1

  Foodservice Engineering Part 1

  Sample Cards:

  name the 3 steps in menu design,

  what are the 5 types of locations to con,

  which of the following will help determi
  35 Cards
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• Recipe Standardization

  Recipe Standardization

  Sample Cards:

  what produces a consistent quality and y,

  a standardized recipe is a recipe for a,

  what are some advantages of recipe stand
  35 Cards
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• Recipe Standardization Part Ii

  Recipe Standardization Part II

  Sample Cards:

  what are the 5 reasons for wanting to wo,

  what are is the 6th reason for working w,

  one achieves food cost control through _
  68 Cards
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• Mission Vision And Values

  Mission, Vision and Values

  Sample Cards:

  what are values,

  do values ever change,

  name 3 things that influence the attitud
  17 Cards
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