Final Review

A master cleaning schedule should be reviewed for updates

A. with every change in procedure/equipment
B. after a complaint against the foodservice is made
C. before the regulatory authority visits the foodservice operation
D. with each change in management

Which is an incorrect food storage step?

A. The owner/operator maintains the freezer temperature at 32°F
B. The owner/operator schedules the freezer to be defrosted regularily
C. The foodhandler inspects food & placed it in the freezer right away
D. A foodhandler monitors the temperature of a freezer unit with a calibrated thermometer

What should the manager do when the state adopts the latest FDA Food Code?

A. Close the operation until full compliance and traning is completed
B. Update the standard operating procedures & provide training
C. Continue operating the same way and slowely incorporate the new code
D. Apply for a new food licence & recertify all managers and foodhandlers

A customer with food allergies has ordered a food entree and ask that it be prepared without an ingredient. What would be a best practice?

A. Clean & sanitize all surfaces before preparing the entree.
B. Remove the ingredient after cooking
C. Use less of that ingredient
D. Watch the customer and keep first aid equipment handy

What should be the temperature of the washing compartment of a three-compartment sink

A. 100°F
B. 41°F
C. 110°F
D. 70°F

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