A manager is training staff on food defense against intentional contamination. Which is a good food-defense practice?
a.Limit access to prep and storage areas to authorized staff only
b.Prop the back delivery door open all shift for airflow
c.Store chemicals on the shelf above prepped food to save steps
d.Let unknown vendors walk through the kitchen unescorted
Explanation
A core food-defense practice is limiting access to preparation and storage areas so only authorized employees enter, reducing opportunities for deliberate tampering. A propped delivery door and unescorted vendors both hand a stranger an unwatched route to open food, and chemicals shelved above prepped food invite a spill or a deliberate addition.
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