Management & HACCPQuestion 479 of 500
An inspector asks the person in charge to explain why the walk-in is set at 38°F. What kind of question is this?
a.A request for the equipment's purchase documentation
b.A demonstration of knowledge the Food Code expects
c.A request that may be declined until an attorney is present
d.A demonstration that only the owner is required to give
Explanation
Based on the risks inherent to the operation, the person in charge must demonstrate knowledge of food safety to the regulatory authority during inspections and on request, including the relationship between temperature and pathogen growth. That duty belongs to whoever is in charge at the time, not only to the owner.
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