Food Production and Sanitation T/F 2F

Determining A carefully designed program of facility cleaning and maintenance protects food and employees

A foodservice operation must be computerized in order to successfully implement forecasting.

• True

• False

The delivery-service system preferred should be stated early in the facility planning process.

• True

• False

The size and building arrangement of the facility are additional factors to consider when selecting a delivery system.

• True

• False

Sanitizing is the physical removal of visible soil and food from a surface

• True

• False

In Decentralized delivery-service system prepared food is portioned and assembled at a central area and then the completed orders are transported and delivered to the consumer.

• True

• False

Solvent cleaners are used for tough soils that do not respond to solvents or acids.

• True

• False

The food should be portioned by weight or volume measure.

• True

• False

Planners usually establish a predetermined budget prior to commencing a restaurant renovation.

• True

• False

Clear communication between management and the production staff is essential for successful production

• True

• False