What is Identifying possible hazards throughout the flow of food.
100
Which is an incorrect serving method
Holding cups by the rim
Holding flatware by the handle
Holding glassware by the stem
Serving soup with a long-handled ladle
What is holding cups by the rim
100
What should be done when a health inspector arrives to inspect an establisment
What is check their identification?
100
Which cleaner is appropiate for use on mineral deposits in ware-washing machines
What is acids?
100
By which principle is critical limits being met determined
What is Monitoring
200
What is a step in a HACCP plan?
What is Identify practices that are most likely to cause foodborne illness.
200
A school cafeteria serves fresh deli sandwiches in a pick-up display. What step is a critical control point?
What is holding?
200
Who is responsible for food safety in an establishment
What is a manager?
200
What is required at a handwashing station?
What is hot and cold running water, soap, and waste container?
200
What is the purpose of state foodservice rules?
What is provide minimum standards for ensuring food safety in foodservice establishments.
300
Who should create a HACCP plan?
What is Employees
300
Which practice is safe?
Orange slices not refrigerated
Uneaten fresh roll re-served
Unopened ketchup packet re-served
Unwrapped butter patties re-served
What is unopened ketchup packet re-served
300
Who should not create a HACCP plan?
What is Health inpector, managers, and customers?
300
What is not required at a handwashing station
What is hand sanitizer?
300
What situation will result in immediate closure of a food establishment?
What is backup of sewage?
400
Listing potentially hazards within the establishment is part of which HACCP principle
What is conducting a hazard analysis
400
What is likely to be a critical control point for beef cooked for immediate service
What is cooking?
400
Who makes sure that all requirments in a restuarant are being made.
What is a health inspector?
400
What is not an appropiate response to a critical violation.
What is ask for 30 days to correct the violation?
400
What is the purpose of a foodservice inspection?
What is evaluate whether the establisment is meeting minimum sanitation standards
500
What would e inspected by the federal government to determine if they meet minimum food safety standards.
What is airline?
500
What is NOT an appropiate action when responding to a wateremergency
What is use the remianing ice in the icemaker?
500
Who is not responsible for food safety in an establisment.
What is federal government, health department, and food workers?
500
A food establishment will not be closed by the health inspector for.
What is poor temperature control of hot foods?
500
A food establisment will NOT be closed by the health inspector for?