handled as such.

True

False

$17.$ Even without the latest technology, a restaurant can reduce its environmental impact by instituting a sustainable cleaning program.

True False

$2$D$.$ HACCP Overview

Number the following HACCP steps $(1-8)$ to indicate the order in which they should be considered in the flow of a food service operation. $(1$ indicates the first step, $8$ the last step.$)$

$\frac{\frac{1}{6}}{\frac{3}{2}}$

a$.$ Selecting menu and recipes

b$.$ Holding and service

c$.$ Storing

$7^4$

d$.$ Receiving

e$.$ Preparing

$5$

f$.$ Cooling leftovers

$8$

g$.$ Cooking

h$.$ Reheating

Which statement is false regarding HACCP?

a$.$ HACCP is a rigorous system of self$-$inspection that ensures that food service standards are followed.

b$.$ Law mandates that all food service operations establish and maintain a HACCP system.

c$.$ HACCP identifies what actions can be taken to reduce or prevent each risk or hazard.

d$.$ Hazards must be prioritized, and correction of critical concerns should take priority.

e$.$ The most effective HACCP programs are formalized and the employees trained to understand them.