2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−2
5.1(C)(4)5.1(C)(4) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.0(E)4.0(E) - Galvanized Metal - Use Limitation−2
4.7(C)4.7(C) - Storage of Soiled Linens - Methods−2
5.0(I)5.0(I) - Pressure−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
2.4(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
4.7(A)4.7(A) - Clean linens.−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
2.4(B)(2)(j)2.4(B)(2)(j) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
3.2(C)(1)(e)3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
5.1(L)(1)5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing Sinks - Location and Placement−2
2.4(B)(2)(k)2.4(B)(2)(k) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
4.4(N)(1-5)4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
4.2(I)(1)4.2(I)(1) - Temperature Measuring Devices - Manual and Mechanical Warewashing−2
4.5(F)4.5(F) - Precleaning methods−2
4.5(J)4.5(J) - Rinsing procedures−2
8.0(A)8.0(A) - Warning Statement−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.1(A)(3)3.1(A)(3) - V. Food from Approved Source - Sources - Compliance with Food Law−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
