
Servsafe ch10/11
Flashcard
•
Other
•
12th Grade
•
Practice Problem
•
Hard
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14 questions
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1.
FLASHCARD QUESTION
Front
What is the 5th HACCP principle?
Back
identify corrective actions
2.
FLASHCARD QUESTION
Front
What are the 6th and 7th HACCP principles used for?
Back
help to maintain the HACCP plan and its effectiveness
3.
FLASHCARD QUESTION
Front
What is the point in the process where hazards can be prevented, eliminated, or reduced to safe levels called?
Back
critical control points
4.
FLASHCARD QUESTION
Front
A walk-in cooler have a lighting intensity of __Foot candles
Back
10
5.
FLASHCARD QUESTION
Front
What is the purpose of conducting a hazard analysis?
Back
To identify potential hazards and assess risks
6.
FLASHCARD QUESTION
Front
What is it called when high water use in one area creates a vacuum in the plumbing that sucks contaminates back into the water supply?
Back
Backsiphonage
7.
FLASHCARD QUESTION
Front
How high should tabletop equipment with legs be off of the floor?
Back
4 inches
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