2.  Servsafe is a food safety training and certificate program administered by the National restaurant Association.  A servsafe certificate is a basic credential required by many restaurants for their management staff.

3.  Bacteria, Viruses, Parasites, and Fungi that cant be seen, tasted, or smelled and the illnesses they cause.  The Different Types of Food Hazards.  How Long to Wash Your Hands  Temperature Danger Zone  Cross Contamination  Common Allergy Foods  Pests  What it takes for Bacteria to Grow in Foods (FAT TOM)  How to Prevent Foodborne Illness  And other Stuff too

5.  What are the 3 Types of hazards that make food unsafe? CHEMICAL, PHYSICAL, AND BIOLOGICAL  If Someone accidently dumps sanitizer into the fryer grease and lets it soak in the grease, what type of hazard is this? CHEMICAL

6.  How Long Do you Scrub Your Hands Before Working with food?  10 – 15 Seconds  What is the Temperature Danger Zone?  41-135 F  What Part Of The Food Do You Check for The Temperature?  The Thickest Part