When The Water Supply Has Been Disrupted Due To A Natural Disaster An Acceptable Alternative Is?

What is an acceptable source of potable water for a food establishment?

Water must come from a clean source. Typically, these sources are either a private well or a municipal water system. Water from a municipal source is considered safe because of the testing required of municipal water systems.

Which information must a Haccp plan for sous vide?

HACCP Worksheet The minimum required CCPs for a sous vide HACCP plan include cooking, cooling, and cold holding. Note: CCPs are dependent on the facilities process; therefore, additional CCPs may be required.

Is mop water an acceptable source of potable water?

Yes, as a private well owner, you are responsible for testing your well to ensure that your well water is safe to drink. A private well uses ground water as its water source.

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What is a variance Servsafe?

A variance is a document issued by your regulatory authority. that allows a regulatory requirement to be waived or changed. You will need a variance if your operation plans to prep food in.

What is the greatest concern about having pests in a restaurant?

Keeping these pests out in the first place is the best way to ensure your diners don’t see them. The presence of rats and mice in your restaurant can be a sign of unsanitary conditions and can lead to a number of issues including food contamination, poor food safety audit scores, and serious reputation damage.

Why is it a CCP?

The Critical Control Point (CCP) in food safety is a part of the Hazard Analysis and Critical Control Points (HACCP) principles, which is a preventative approach to food safety. The CCP is a point in the food production journey where control can be applied to prevent a particular hazard from occurring.

How many total seconds should the handwashing process take place?

The whole process should take about 20 seconds. 1 Wet hands and arms. Use running water as hot as you can comfortably stand.

How often should serving utensils be cleaned during continuous use?

– Use separate utensils for each food item, and properly clean & sanitize them after each serving task. – Utensils should be cleaned & sanitized at least once every 4 hours during continuous use.

When sanitizing with hot water the water must be at least?

Water temperature must be at least 180°F, but not greater than 200°F. At temperatures greater than 200°F, water vaporizes into steam before sanitization can occur. It is important to note that the surface temperature of the object being sanitized must be at 160°F for a long enough time to kill the bacteria.

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What is an example of a cross connection?

Common examples of cross-connections include a garden hose submerged in a pesticide mixture, a piped connection providing potable feed water to an industrial process, such as a cooling tower, or a submerged outlet of an irrigation system. Connections to firefighting equipment are other very common cross-connections.

Which of the following is an acceptable source of potable water boiler water private well water mop water or untreated water?

Answer: An acceptable source of potable water is private well water. Explanation: A water well is usually a dug or drilled hole in the ground to be able to use groundwater.

What are three examples of preparing food that you need a special variance?

Methods that require a variance and a HACCP plan are: Smoking of food as a method of preservation –but not if smoking is for flavor enhancement. Curing of food such as ham, sausages, etc. Using food additives to preserve food such as vinegar to render sushi rice so that it is not potentially hazardous.

Which frozen food is being thawed under running water correctly?

You should never thaw large food items, such as roasts or turkeys, at room temperature. If you want to thaw these types of food, you can safely submerge the item under running potable water at 70˚F (21˚C) or lower; never thaw food in standing water. turkey.

Why would you need a variance?

A variance is a request to deviate from current zoning requirements. Instead, it is a specific waiver of requirements of the zoning ordinance. Typically, variances are granted when the property owner can demonstrate that existing zoning regulations present a practical difficulty in making use of the property.

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