Which is a “Big Nine” food allergen?

What is the best method for preventing a physical hazard in food from causing an injury?

What records might a health inspector reasonably request?

Which government agency is responsible for enforcing requirements in foodservice establishments?

What is the lighting intensity requirement for a prep area?

Three components of active managerial control include identifying risks, training, and  

What should be done when responding to a crisis?

A group of practices and procedures intended to prevent foodborne illness is called

What does a manager’s signature on a health inspection form indicate?

Sie winkt (Thomas und Mario).