FS Review1

During NSF Audit, the following will be checked

• Production Process & Food Safety

• Food safety and Production Process

• Only Food Safety

• Food and Food Safety

How many SD 7 is considered critical

• 11 at 360 Degree Angle

• Only 1 live sighting

• 7 and above

• Only 1 sighting dead or alive

Hot held product is considered ______ when the temperature is 135.1F to 139.9F

• Medium risk

• Low Risk

• High Risk

• Critical

Hot held products that are found to be medium risk will be noted as_____ under HACCP

• Major

• Minor

• Critical

Hot water in three compartment sink and Hand Sink has a temperature of 100F. What will be the Food Safety Deviation

• None

• Minor & Major

• Major & Critical

• Only Major Deviation

Chickenjoy inside RIC with temperature of 59F will be noted as____ deviation

• Major

• Critical

• Minor

Egg inside holding cabinet with temperature of 135F will be noted as

• Major

• Minor

• Critical

Hand sink temperature should be at least 100F _____after opening the faucet

• 1.5 Minute

• 2 minutes

• 3 minutes

• 1 minute

During NSF Audit, 1 melaware plate was not inverted. What Food Safety Deviation will the store incur?

• Minor

• Major

• Critical

Cases of Frozen Potato was placed in carton liner inside Walk in Freezer, what would be the Food Safety deviation

• Major, Stocks Management

• Minor, Personnel handling Food & TNU that

  avoid cross contamination

• Major, cross contamination prevention & control