Servsafe ch10/11

Front

What is the 5th HACCP principle?

Back

identify corrective actions

Front

What are the 6th and 7th HACCP principles used for?

Back

help to maintain the HACCP plan and its effectiveness

Front

What is the point in the process where hazards can be prevented, eliminated, or reduced to safe levels called?

Back

critical control points

Front

A walk-in cooler have a lighting intensity of __Foot candles

Back

10

Front

What is the purpose of conducting a hazard analysis?

Back

To identify potential hazards and assess risks

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

Front

How high should tabletop equipment with legs be off of the floor?

Back

4 inches

Front

What is it called when contaminates flow back into a clean water supply through crossconnection?

Back

Backflow

Front

What is the purpose of an air gap?

Back

to prevent backflow

Front

What is the purpose of a vacuum breaker?

Back

to prevent backsiphonage