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Name | Mastery | Learn | Test | Matching | Spaced |
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No study sessions yet.
1
Hot holding / Cold holding.
2
Cooking time & temperature.
3
Reheating (must reach 165).
4
Cooling temperature.
5
Direct contamination / approved source.
6
Employee health.
7
Wash hands after every task.
8
Falsified temperature logs.
9
Rodents / cockroaches.
10
Fly activity.
11
No sanitizer available in facility.
12
No water or hot water above 120F.
13
Sewage backup.
14
Inoperable / moving toilets.