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A food handler’s duties regarding food safety include all of the following practices EXCEPT: |
Periodically test food for illness causing microorganisms. |
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What is the most direct cause of customer loyalty? |
High food safety standards |
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What is the best way to prevent poor food safety? |
Employee Training |
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A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the _______ of the establishment with respect to the level of food safety to be maintained. |
Goals |
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All of the following are the most common Critical Control Points (CCPs) EXCEPT: |
Customer service |
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Which agency publishes the food code? |
FDA |
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_______ are the items of food handling most likely to be vulnerable to hazards. |
Critical Control Points |
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Minor violations may be granted upwards of _______ days for correction. |
90 |
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Local health codes establish requirements for all of the following subjects EXCEPT: |
Price Controls |
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Normally the establishment has up to _______ days to correct detected violations. |
10 |
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