3) Floor mounted equipment needs to be on legs at least ___inches high off the floor; Tabletop equipment needs to be on legs at least _____ inches high off the tabletop.

The time to prepare for a crisis is

Which agency writes The Model Food Code?

8) If there is a backup of raw sewage in the restaurant, what does the restaurant need to do?

2) What is the organization that created the national standards for foodservice equipment?

What does HACCP stand for?

What must a manager ask to see from the health inspector when they come in for an inspection?

4) What temperature does water need to be for heat sanitizing? How long do items need to be soaked in the hot water for heat sanitizing?

10) What does the temperature have to be of a high temperature dishwashing machine’s final sanitizing rinse cycle?

How would you deny pests food, water and shelter?

7) List the correct order of the steps to clean and sanitize: (5 steps)

5) What should you do if a tub of chemical sanitizer looks dirty or the concentration is too low?