What is the primary purpose of a master cleaning schedule?
a.To list the menu items the kitchen prepares and the station that makes each one
b.To track which employees have used their vacation and sick days this month
c.To record customer complaints, the date, the shift, the item, and the manager's written response
d.To specify what is cleaned, who cleans it, when, and how, so nothing is overlooked
Giải thích
A master cleaning schedule documents every cleaning task in the operation: the item or area, the person responsible, the frequency, and the method and chemicals to use. That is what keeps easily forgotten areas from being skipped as shifts hand off. Menu lists, vacation tracking, and complaint logs are all real management records, but none of them assigns a cleaning task to a person on a schedule, which is the whole point of the document.
Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Câu hỏi liên quan cùng chủ đề
- Which observation is a telltale sign of a cockroach infestation the manager should act on?
- A cook fills a spray bottle with degreaser from a bulk drum. What must be done before it goes on the shelf?
- To deny pests access to the building, what is a correct control at exterior openings?
- Which characteristics should multiuse food-contact surfaces and equipment have under the Food Code?
- A hose is connected to a faucet and left submerged in a mop bucket of dirty water. What hazard does this create?
- In the wash compartment of a three-compartment sink, what is the minimum detergent-water temperature the Food Code specifies?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra