Describe the 5 guidelines for holding food?

Describe how to hold cold food without temp control for up to 6 hours.

How should hot food be held w/out temp control

Describe guidelines for refilling take home containers

Describe service staff guideline?

Describe guidelines for preset tableware

Describe guidelines for re-serving food?

Describe the guideline for self-service area.

How should bulk food be labeled in a self-service area?

Describe the guidelines for off-site food service?

Describe the guideline for vending machines?

Name the 8 types of programs operations need.

What can a manager do toe "actively control" operation

What are the FDA's recommendations for controlling common risk factors for food borne illness?

What are the 7 principles of a Hazard Analysis Critical Control Point System?

Describe 2 organizations that create national standards for food service equipment.

What are the guideline for floor-mounted and tabletop eqipment?

Describe the guidelines for dish washing machines.

Describe the 5 things a handwashing sink needs?

What are the 4 water sources?

Describe guidelines for plumbing

Describe lighting guidelines.

describe the garbage guidelines.

Describe the 3 imminent health hazards.

Describe guidelines for pest prevention.