ServSafe 7th Edition Chapters 8-10

The first step of a HACCP plan is to

• Identify risks

• Take corrective action

• Retrain employees

The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out due to time-temperature abuse. What HACCP principle is being practiced by throwing out the soup?

• Hazard analysis

• Monitoring

• Corrective action

When the water supply has been disrupted to a natural disaster, an acceptable alternative is

• Boiling water for 15 minutes

• Buying commercial bottled drinking water

• Sanitizing water to a 50-50 mixture of bleach

What prevents contaminated water from getting into a drinkable water supply system?

• Air gap

• Faucet aerator

• Hose bib

When drinkable water is contaminated by non-drinkable water, it is due to

• A contamination

• A cross-contamination

• A cross-connection

Outside garbage containers should

• be pestproof.

• be waterproof.

• have open drain plugs.

The shelves in the food storage area must be at least __ " off the floor and away from the wall

• 2

• 4

• 6

Counter-mounted equipment that is not easily removable shall be mounted at least __ " from the counter's surface.

• 2

• 4

• 6

To ensure food pests such as flies and mice are not a problem in your establishment, it is important to

• immediately spray pesticides when any visible signs are present

• set traps throughout the establishment to keep it from being a problem

• use an licensed pest control operator to take care of the problem

An inspector is inspecting the handwashing station. It has hot/cold running water, a paper towel holder, trash can nearby, and it is located in appropriate areas. Should he write the establishment up for any violations?

• No, everything looks good.

• Yes, there is no signage.

• Yes, it should have more than one way to dry hands.