ServSafe Ch 10/11

True or False:

Table top appliances must be 4 inches off the counter?

• True

• False

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?

• Identifying risks

• Monitoring

• Corrective Action

• Re-Evaluation

Which organization creates national standards for foodservice equipment?

• 
  CDC

• CIA

• 
  MIB

• NSF

What is the only reliable method for preventing back flow?

• Air gap

• Ball Valve

• Cross-connection
  Vacuum breaker

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?

• Created a cross-connection

• Created an air-gap separation

• Prevented back-flow

• Vacuum breaker

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

• 
  have drainplugs in and be stationed on asphalt or concrete

• Placed on material that drains quickly

• Lids kept open during the day so they can dry out

• Have the drain plugs open so water does not collect in bottom of trash can.

How does proper ventilation help with food safety?

• Keeps grease and buildup at bay

• Keeps flys out

• Keeps food cool

• Keeps rats and pest out of the operation as they do not like cool weather

A cross connection is......

• 
  when two wires cross and short out a piece of equipment

• a physical link between safe water and dirty water

• 
  when two types of food are used on the same cutting board without sanitizing

• 
  When two or more individuals hook up on Tinder

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

What is a PCO

• 
  HACCP Program

• 
  Pest Control Operator

• Program Culinary Organization

• Potable Container Order