Management & HACCPQuestion 253 of 320
The municipal water main breaks and the restaurant loses all running water during service. What must the manager do?
a.Cease operations and notify the regulatory authority, because loss of potable water is an imminent health hazard
b.Close only the dishroom and keep the rest open
c.Switch to disposable plates and continue as normal
d.Keep cooking and use bottled water only for drinks
Explanation
An interruption of the potable water supply is an imminent health hazard because staff cannot wash hands, clean, or sanitize properly. The Food Code requires the operation to stop food operations and notify the regulatory authority. Operations may resume only after water service is restored and, where required, the authority approves reopening.
Law Reference: FDA Food Code §8-404.11Practice all 320 questions free — no signup required.
Related questions on this topic
- Two days after a catered event, the health department calls to say several guests have laboratory-confirmed Salmonella. What is the manager's best first step in the outbreak response?
- A supplier issues a Class I recall for a brand of frozen ground beef the restaurant has in its walk-in. What is the correct handling of the recalled product?
- A regulation requires that at least one employee with management authority be a certified food protection manager. What does this credential demonstrate?
- A new hire will be prepping raw chicken on the line tonight. Whose responsibility is it to ensure the employee is trained in safe handling before that shift?
- When an operation submits a HACCP plan to the regulatory authority, which of the following must the plan generally include?
- Which situation is an imminent health hazard that would require the operation to consider ceasing operations?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against ServSafe Food Protection Manager Exam · How we review