serv safe chapters 10-12
when installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches
what organization creates national standards for foodservice equipment?
NSF
what does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
a variance from the regulatory authority
what is the most reliable method for preventing backflow?
air gap
George is getting ready to wash his dishes in a 3 compartment sink- what should be his first task?
clean and sanitize sinks and drainboards
what is the first step in developing a HACCP plan?
conduct a hazard analysis
a broken water main has caused the water in operation to appear brown. what should the manager do?
contact the local regulatory authority before use.
the temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out is an example of which HACCP policy?
corrective action
a food handler drops the end of a hose into a mop bucket and turns the water on to fill it. what has the food handler done wrong?
cross-connection
if food-contact surfaces are in constant use, how often must they be cleaned/sanitized?
every 4 hours
which feature is most important for a chemical storage area?
good lighting
pete the buser poured some cleaner from its original container into a smaller, working container- what else does he need to do?
label the working container with its contents
what is required for measuring the sanitizing rinse temp in a high-temp dishwashing machine?
maximum registering thermometer
The temperature of a roast is checked to see if it has met its critical limit of 145 for 4 minutes. This is an example of which HACCP principle?
monitoring
which area of the operation is usually required to be the brightest?
preparation
a chef sanitized a thermometer probe and then checked the temp of minestrone soup being held in a hot holding unit. the temp in the log and reheated the soup to 165 for 15 sec w/in the 2 hours. which was the corrective action?
reheating soup
what is the correct way to clean and sanitize a prep table?
remove food from surface, wash, rinse, sanitize, air dry
what are the most important food safety feature to look for when selecting flooring, wall, and ceiling materials?
smooth and durable
what is an acceptable sanitizing method and contact time for a food-contact surface?
soak item in chlorine solution for 7 sec
A deli serves cold sandwiches in a self serve display. Which step in the flow of food would be a critical control point?
storage
what must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
test the solution with a sanitizer kit
an operation received a violation in the outside area of the facility- the manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive, the lids were close, and the drain plug was in place to prevent the dumpster from draining. what was the problem?
the surface underneath should be paved with concrete/asphalt
an operation has a buildup of grease and condensation on the walls and ceiling. what is the most likely problem?
the ventilation system is not working correctly
what is the purpose of a food safety management system?
to identify and control possible hazards throughout the flow of food
reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
verification
signage posted at a handwashing station must include a reminder to staff to-
wash hands before returning to work
besides info on chemical concentration and water temperature, what other machine setting info should be posted on dishwashing machines?
water pressure
what info should a master cleaning schedule contain?
what should be cleaned, when, by whom, and how
how should flatware and utensils that have been cleaned and sanitized be stored?
with handles facing up
