ServSafe Ch 10/11

Front

True or False: Table top appliances must be 4 inches off the counter?

Back

True

Front

A manager sees an employee did not cook a meatloaf long enough and had them bring it up to 165. Which type of managerial control is this?

Back

Corrective Action

Front

Which organization creates national standards for foodservice equipment?

Back

NSF

Front

What is the only reliable method for preventing back flow?

Back

Air gap

Front

The busser drops the end of the hose into a mop bucket and turns the water on to fill it. What has the busser done wrong?

Back

Created a cross-connection

Front

Outdoor garbage containers must have tight fitting lids, kept closed at all times and.....

Back

have drainplugs in and be stationed on asphalt or concrete

Front

How does proper ventilation help with food safety?

Back

Keeps grease and buildup at bay

Front

A cross connection is......

Back

a physical link between safe water and dirty water

Front

Three components of active managerial control include: identifying risks, creating specifications, and training; identifying risks, corrective action, and training; identifying risks, creating purchase orders, and training; identifying risks, record keeping, and training.

Back

identifying risks, corrective action, and training

Front

What is a PCO?

Back

Pest Control Operator