ServSaf 1-13

What's the first step for making a Master Cleaning Plan

What counts for food quality?

If you see cockroaches during the day you might have ________

What's the most common way of contamination?

How should your nails look?

What happens to food not presented honestly

Who is most likely to contaminate food on purpose?

What's the temperature danger zone

What is an example of a corrective action?

What's one way you can avoid the temperature danger zone?

What do you do when there's a flood

How do you thaw food

What temp do you hold cold TCS foods at?

When do you throw out food?

HACCP stands for

What do you use dressing rooms for?

What thermometer checks the temperatures of liquids?

Working containers of chemical cleaners must have what on the container

Cold TCS food must be sold out or thrown out in

What's the first step of manual dishwashing?

What temp do you hold hot TCS foods at?

What are the 4 major bacterias that cause foodborne illness?

What must be above or along a door to keep out pests?

Which is a symptom of a toxin

What are hand antiseptics

What accessory can you wear in kitchen?

When should you wash your hands

How far should floor mounted equipment be from the ground?

Where do cockroaches live?

What is a part of active managerial

Where is carpet allowed?

When should single-use gloves be used?

What are the 3 types of contaminantes?

What's the first step to cleaning equipment?

Hot TCS foods must be sold out or thrown away in

What does FATTOM stand for?

What type of flooring should be used in the kitchen?

What does FIFO stand for

How do you NOT scoop ice correctly

What sanitizers are safe to use?

What pest's urine glows under black light?

Parking lots and walkways should be

When serving dishes you should touch

What additives can you use?

When should you have deliveries arrive?

Reject foods that are