AAFCS Credential Practice Test 2025 - Free Practice Questions and Study Guide for AAFCS Certification

The PASS technique specifically relates to the proper use of fire extinguishers in foodservice and other environments where fires may occur. The acronym "PASS" stands for Pull, Aim, Squeeze, and Sweep. This technique provides a systematic approach to using a fire extinguisher effectively, which is critical in a foodservice setting where the risk of fire can be higher due to cooking activities and the presence of flammable materials. Understanding and applying the PASS technique ensures that staff are prepared to handle small fires promptly and efficiently, which can prevent injuries and property damage.

The other options involve important safety and operational practices but do not describe the PASS technique. Preparing food safely addresses food hygiene protocols; cleaning procedures focus on maintaining a sanitary environment; and food storage guidelines pertain to the safe and efficient organization of food items. While all are vital aspects of foodservice, they do not encompass the specific actions and steps involved in effectively using a fire extinguisher as outlined by the PASS technique.