Foodborne IllnessCâu 24 / 240
The single most important thing a food worker can do to prevent the spread of foodborne pathogens is:
a.Keep the radio off in the kitchen
b.Taste food frequently to check quality
c.Wash hands properly and frequently, especially after using the restroom
d.Wear a hat
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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