Management & HACCPQuestion 254 of 320
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?
a.The employee's, who should learn on the job by watching others
b.Management's, which must provide food safety training appropriate to the employee's duties
c.The health inspector's, at the next routine visit
d.No one's, because chicken handling is common sense
Explanation
Management is responsible for training staff on the food safety practices their jobs require, and for verifying that training before employees handle food unsupervised. Ongoing and job-specific training is a core part of active managerial control. Leaving new employees to learn by chance invites the very errors that cause foodborne illness.
Practice all 320 questions free — no signup required.
Related questions on this topic
- 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?
- The municipal water main breaks and the restaurant loses all running water during service. What must the manager do?
- 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?
- A grocery deli wants to grow sprouts from seeds in-house for its salads. Regarding the Food Code, what does this activity trigger?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against ServSafe Food Protection Manager Exam · How we review