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| Section | Objectives |
|---|---|
| Topic 1: Safe Facilities and Equipment | - Facility requirements
|
| Topic 2: Contamination, Food Allergens, and Foodborne Illness | - Preventing contamination
|
| Topic 3: Integrated Pest Management | - Pest prevention
|
| Topic 4: Cleaning and Sanitizing | - Facility sanitation
|
| Topic 5: Food Safety Management Systems | - Active managerial control
|
| Topic 6: The Safe Food Handler | - Employee food safety responsibilities
|
| Topic 7: Cleaning Up After Emergencies | - Emergency response procedures
|
| Topic 8: The Flow of Food | - Food handling procedures
|
| Topic 9: The Microworld | - Contaminants and pathogens
|
| Topic 10: Providing Safe Food | - Foodborne illnesses
|
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NEW QUESTION # 47
When receiving fresh meat, its temperature at the time of receipt must not be higher than
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