Foodborne IllnessCâu 27 / 240
A customer vomits in the dining room of a NYC restaurant. Because Norovirus is extremely contagious, the supervisor should:
a.Spray air freshener and reopen immediately
b.Wipe it with a dry rag and continue service nearby
c.Clean and disinfect the area following a written vomit and diarrhea cleanup procedure, isolate the area, and discard exposed food
d.Ignore it if no one saw
Giải thích
Vomit and diarrhea can spread Norovirus widely, so establishments must follow a written cleanup procedure: isolate the area, use proper protective equipment, clean and disinfect with an effective agent, and discard any exposed food. A dry rag or air freshener does not disinfect and can aerosolize the virus. Having and following this procedure is a supervisor responsibility.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- The single most important thing a food worker can do to prevent the spread of foodborne pathogens is:
- 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?
- Which pathogen is a parasite historically associated with undercooked pork and wild game?
- Which statement correctly distinguishes viruses from bacteria in food safety?
- A raw bar in NYC serves raw oysters. A customer with liver disease becomes severely ill. Which pathogen associated with raw shellfish is especially dangerous to this high-risk customer?
Cập nhật gần nhất: · quy trình kiểm tra
Sen Lin, Người sáng lập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra