1) Does the FDA require specific food safety standards across all states? a) yes, same requirements must be followed everywhere b) no, the requirements vary by state and are determined by local authorities 2) When is active managerial control necessary in a food service operation? a) during the entire flow of food b) only when handling raw meat 3) What characteristics are required for flooring in preparation areas of a food service facility? a) it should be porous to dry quickly b) it must be slip resistant and easy to clean 4) Should managers offer items of value to an inspector during an inspection? a) yes it is necessary for building good relationships b) no, it can be seen as an attempt to influence the inspectors report 5) Should managers offer items of value to an inspector during an inspection? a) only physical hazards b) physical, chemical, and biological hazards 6) __________ is used for rinsing produce of filing pots a) dishwashing sink b) prep sink 7) HACCP has ______ principles a) 7 b) 5 8) A customer informs a food service manager they have fallen ill after eating a specific dish from the restaurant. What should the manager do next? a) Discard all food in the restaurant b) Identify the food item and set it aside with a "Do Not Use" label 9) What can happen if you deny an inspector access to your facility? a) The inspector will write a warning b) The inspector may revoke the operation’s permit 10) True or false: Pest control operators should provide a written service contract detailing services, inspection schedules, and facility preparation requirements. a) true b) false

Manager Duties-Culinary 1

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