Foodborne IllnessCâu 24 / 240
The single most important thing a food worker can do to prevent the spread of foodborne pathogens is:
a.Wear a hat
b.Taste food frequently to check quality
c.Wash hands properly and frequently, especially after using the restroom
d.Keep the radio off in the kitchen
Giải thích
Proper, frequent handwashing, especially after using the restroom, handling raw food, or touching the face, is the most effective way a worker prevents transmitting pathogens like Norovirus, Hepatitis A, and Shigella. Handwashing should use warm water, soap, 20 seconds of scrubbing, and a single-use towel. A hat and a quiet kitchen do not stop fecal-oral pathogen spread.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- According to NYC food safety rules, a food worker who has which symptom must be excluded or restricted from working with food?
- Understanding onset time helps identify a pathogen. A toxin-mediated illness with very rapid onset (30 minutes to 6 hours) after eating is most consistent with:
- A prep cook cuts raw chicken and then, without cleaning, uses the same board and knife to slice tomatoes for a salad. What is this an example of, and why is it dangerous?
- A worker was diagnosed with Salmonella Typhi. Before returning to work, the establishment must:
- Which of the following becomes a TCS food once it is cut or prepared, requiring temperature control?
- A customer vomits in the dining room of a NYC restaurant. Because Norovirus is extremely contagious, the supervisor should:
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