Question: A foodservice operation is using a high-temperature machine for washing utensils. How would an inspector verify the temperature of the water?

Answer: By running a temperature-recording instrument through the machine.

Question: What residue is being prevented by cleaning floor surfaces?

Answer: Bacteria.

Question: What negative outcome does the frequent cleaning of non-food contact prevent?

Answer: Growth of microorganisms.

Question: What is the FDA requirement for an offsite caterer who will be serving food without temperature controls?

Answer: Use equipment that is the NSF-approved as safe for outdoor use.

Question: Which Statement is correct about outdoor waste containers?

Answer: They must have tight-fitting lids.