ServSafe certification for staff and a HACCP system in place:
a. assure accountability in the area of food safety
b. measure productivity in terms of ambience, value, and service.
c. prevent cold food from leaving commercial or on site foodservices.
d. deal with the correctness or accuracy of production.
a
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It has been demonstrated that children who spend much time watching television are more likely to:
a. remain at normal weight. b. eat fewer fruits and vegetables. c. evaluate food ads and make better healthful choices. d. engage in more intense activity because of need to expend more energy after being sedentary.
_______________ are low in energy while high in weight, and include such foods as high-water vegetables and fruits, and broth-based soups
Fill in the blank(s) with correct word
When nitrogen losses exceed the amount of nitrogen taken into the body, the person is in ________.
a. a healthy state b. nitrogen equilibrium c. positive nitrogen balance d. negative nitrogen balance e. nitrogen homeostasis
Characteristics of food groups plans include all of the following except:
a. they sort foods into groups based on nutrient content b. they specify that people should eat a certain minimum number of servings from each group. c. the USDA Food Intake Patterns are an example. d. they organize foods with respect to their calorie amounts. e. following such a plan will help ensure dietary adequacy, balance, and variety.