If the meat standard internal temp of cold products if 40.1 F or 4.1 C. What will be the effect on the audit?

What kind of equipment that will deviate for not meeting the internal temperature of hot held products?

What is the standard temp for HOT WATER for wash area?

True or False: Incomplete amenities for wash area considered as CRITICAL?

True or False: Drain fly considered as fly?

What will the FINAL reading for calibration of Thermometers?

MCS not properly implemented? considered as?

Condiments, T&Us and drinking water are regulary monitored from possible adulteration. Returned products or condiments are disposed. Considered as

Product recall process is understood by managers and executed properly.

Required frequency of pest treatment by ACCREDITED PCO is followed.

2.2 Personnel protective gears (gloves,sneeze guard) are provided and in active use.

       4.1.3 Raw materials (i.e, eggs,vegetables) are properly washed and
       sanitized, when applicable.