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What a foodborne illness is and how to determine when one has occurred\u003Cbr>2. Contaminants that can make food unsafe\u003Cbr>3. Conditions that affect the growth of foodborne bacteria (FAT TOM)\u003Cbr>4. Major foodborne pathogens and their sources; resulting illnesses and their symptoms\u003Cbr>5. Ways of preventing viral, bacterial, parasitic, and fungal contamination\u003Cbr>6. Naturally occurring toxins and ways of preventing illnesses caused by them\u003Cbr>7. Physical and chemical contaminants and methods of prevention\u003Cbr>8. Points in the operation where food is at risk from deliberate contamination\u003Cbr>9. The most common food allergens and their associated symptoms\u003Cbr>10. Methods of preventing allergic reactions |\n| Define concepts and procedures for the flow of food through the operation | 1. Ways of preventing cross-contamination\u003Cbr>2. Ways of preventing time-temperature abuse\u003Cbr>3. Different types of temperature-measuring devices and their uses\u003Cbr>4. How to calibrate thermometers\u003Cbr>5. General guidelines for thermometer use\u003Cbr>6. Characteristics of an approved supplier\u003Cbr>7. Guidelines for receiving and inspecting deliveries\u003Cbr>8. Requirements for key drop deliveries\u003Cbr>9. Procedure for handling food recalls\u003Cbr>10. Procedures for checking the temperatures of various food items\u003Cbr>11. Temperature requirements when receiving food\u003Cbr>12. Packaging requirements when receiving food\u003Cbr>13. Documentation required when receiving food\u003Cbr>14. Government inspection stamps required when receiving food\u003Cbr>15. Quality requirements when receiving food\u003Cbr>16. Receiving criteria for specific food items |\n\n\n|  | 17. Requirements for labeling and date marking food\u003Cbr>18. How to rotate food using first-in, first-out (FIFO)\u003Cbr>19. Temperature requirements for food in storage\u003Cbr>20. Practices that can prevent temperature abuse during storage\u003Cbr>21. Practices that can prevent cross-contamination during storage\u003Cbr>22. Guidelines for storing specific types of food including meat, poultry, fish, shellfish, eggs, produce, and dry food\u003Cbr>23. Correct ways for prepping food to prevent cross-contamination and timetemperature abuse\u003Cbr>24. Safe methods for thawing food\u003Cbr>25. The minimum internal cooking temperatures for TCS food\u003Cbr>26. The correct way to cook TCS food in a microwave oven\u003Cbr>27. The importance of informing consumers of risks when serving raw or undercooked food\u003Cbr>28. Requirements for partially cooking TCS food\u003Cbr>29. Methods and time-temperature requirements for cooling TCS food\u003Cbr>30. Time and temperature requirements for reheating TCS food\u003Cbr>31. Time and temperature requirements for holding hot and cold TCS food\u003Cbr>32. Ways of preventing time-temperature abuse and cross-contamination when displaying and serving food\u003Cbr>33. The requirements for using time rather than temperature as the only method of control when holding TCS food\u003Cbr>34. Ways of minimizing bare-hand contact with ready-to-eat food\u003Cbr>35. How to prevent staff from contaminating food during service\u003Cbr>36. How to prevent guests from contaminating self-service areas\u003Cbr>37. The possible hazards of transporting food and ways of preventing them\u003Cbr>38. The possible hazards of serving food offsite and ways of preventing them\u003Cbr>39. The possible hazards of vending food and ways of preventing them\u003Cbr>40. The seven HACCP principles for preventing foodborne illness |\n| --- | --- |\n\n\n| Differentiate among various cleaning products and sanitizing products and identify common pests and appropriate methods of","cbCaip62CG9CJXVF","https://ap.wps.com/l/cbCaip62CG9CJXVF","pdf",187835,"English","# Learning Outcomes Alignment\n## Foodborne Illnesses, Pathogens, and Contaminants\n## Food Flow and Temperature Control\n## Cleaning, Sanitizing, and Pest Control\n## Regulatory Compliance and Training Methods","[{\"question\":\"What is the purpose of this document?\",\"answer\":\"It aligns postsecondary learning outcomes for safety and sanitation with the content covered in the ServSafe Manager coursebook and certification exam.\"},{\"question\":\"Which food safety topics are covered under illness and contamination prevention?\",\"answer\":\"It covers pathogens and toxins, contaminants that make food unsafe, FAT TOM conditions for bacterial growth, major pathogens and symptoms, and prevention methods for viral, bacterial, parasitic, and fungal contamination, including allergens.\"},{\"question\":\"How does the document address operational compliance and staff practices?\",\"answer\":\"It outlines practices that comply with applicable laws and regulations and identifies training-related methods to ensure compliance, including handwashing, glove use, reporting illnesses, maintaining managerial control, and related requirements.\"}]","Alignment of Credential Content to Postsecondary Learning Outcomes for Safety and Sanitation | PDF",1790924773]