Flashcards and recall.

Try this with Hospitality

1. Write one prompt per card. Use definitions, explanations or examples from your current topic.
2. Answer aloud before turning the card. Split a card if it asks for several unrelated facts.
3. Set aside missed cards and revisit them in a later session.

View Hospitality resources on ATARMAXXING ↗

Recall topics

• Food hazards, allergens and foodborne illness: what does ‘Hazard’ mean?
• Food hazards, allergens and foodborne illness: what does ‘Cross-contamination’ mean?
• Food hazards, allergens and foodborne illness: what does ‘Allergen cross-contact’ mean?
• Food hazards, allergens and foodborne illness: what does ‘Potentially hazardous food’ mean?
• Food hazards, allergens and foodborne illness: what does ‘Ready-to-eat food’ mean?
• Food hazards, allergens and foodborne illness: what does ‘Foodborne illness’ mean?
• Food hazards, allergens and foodborne illness: what does ‘Food handler’ mean?
• Food hazards, allergens and foodborne illness: what does ‘Food safety supervisor’ mean?
• A dessert looks normal after contact with a raw-food utensil. Can appearance clear it for service?
• Why is removing a visible nut from a finished dish inadequate for an allergy request?
• Personal hygiene, health and handwashing: what does ‘Hand hygiene’ mean?
• Personal hygiene, health and handwashing: what does ‘Designated handwashing facility’ mean?
• Personal hygiene, health and handwashing: what does ‘Task transition’ mean?
• Personal hygiene, health and handwashing: what does ‘Single-use glove’ mean?
• Personal hygiene, health and handwashing: what does ‘Food-contact surface’ mean?
• Personal hygiene, health and handwashing: what does ‘Protective clothing’ mean?
• Personal hygiene, health and handwashing: what does ‘Illness reporting’ mean?
• Personal hygiene, health and handwashing: what does ‘Hygienic drying’ mean?
• A worker touches a phone while wearing food-handling gloves. What must change before ready-to-eat preparation resumes?
• Why is a hair restraint not a substitute for handwashing?
• Receiving, storage and time–temperature control: what does ‘Cold holding’ mean?
• Receiving, storage and time–temperature control: what does ‘Hot holding’ mean?
• Receiving, storage and time–temperature control: what does ‘Temperature danger zone’ mean?
• Receiving, storage and time–temperature control: what does ‘Cumulative exposure’ mean?
• Receiving, storage and time–temperature control: what does ‘Two-stage cooling’ mean?
• Receiving, storage and time–temperature control: what does ‘FIFO’ mean?
• Receiving, storage and time–temperature control: what does ‘FEFO’ mean?
• Receiving, storage and time–temperature control: what does ‘Use-by date’ mean?
• What action follows 35 + 50 + 70 minutes of reliable refrigerated-food exposure between 5°C and 60°C?
• A batch takes three hours to reach 21°C from 60°C, then two hours to reach 5°C. Has it met normal cooling limits?
• HACCP: monitoring, corrective action and verification: what does ‘HACCP’ mean?
• HACCP: monitoring, corrective action and verification: what does ‘Hazard analysis’ mean?
• HACCP: monitoring, corrective action and verification: what does ‘Critical control point’ mean?
• HACCP: monitoring, corrective action and verification: what does ‘Critical limit’ mean?
• HACCP: monitoring, corrective action and verification: what does ‘Monitoring’ mean?
• HACCP: monitoring, corrective action and verification: what does ‘Deviation’ mean?
• HACCP: monitoring, corrective action and verification: what does ‘Corrective action’ mean?
• HACCP: monitoring, corrective action and verification: what does ‘Validation’ mean?
• How do monitoring and verification differ for a cooling log?
• Why is discarding one unsafe batch not a complete preventive response?