Foodborne IllnessCâu 35 / 240
A server tells the person in charge she has a sore throat with fever. Under FDA Food Code and NYC practice, the supervisor should:
a.Restrict the worker from working with exposed food and consider exclusion, since a sore throat with fever can transmit illness
b.Do nothing, as this is never reportable
c.Send the worker to handle raw chicken instead
d.Ask the worker to wear two pairs of gloves and keep serving
Giải thích
A worker with a sore throat accompanied by fever should be restricted from working with exposed food, and excluded when serving highly susceptible populations, because such symptoms can indicate a transmissible infection like strep. Gloves do not substitute for restriction. The supervisor must know these symptom-based rules to protect customers.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Which pathogen is one of the most common causes of diarrheal illness and is strongly associated with raw or undercooked poultry and unpasteurized milk?
- Which statement about molds and their toxins in food is correct?
- Which of these hazards generally CANNOT be eliminated by cooking the food to a high temperature?
- STEC (E. coli O157:H7) outbreaks in NYC have been tied not only to ground beef but also to:
- In FAT-TOM, the 'Time' factor means bacteria need time to grow. What is the general guideline for how long TCS food can be in the danger zone before it must be discarded?
- In FAT-TOM, the 'Oxygen' factor matters because different bacteria have different needs. Which pairing is correct?
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