Where should employees eat their meals during breaks?
a.In a designated area away from food prep, storage, and clean equipment, followed by handwashing before returning
b.Anywhere in the building, including the walk-in, the dry store, or a corner of the prep line, as long as the break is short
c.At the prep counter between orders, so the cook can keep watching incoming tickets while eating lunch
d.Standing over the open prep containers, so that any crumbs land in food that will be cooked again before it is served
Giải thích
Employees may eat, drink (from open containers), and take breaks only in designated areas away from exposed food, equipment, utensils, and prep surfaces, and must wash hands before returning to work. Eating at a prep counter, on the line, in the walk-in or dry store, or over open containers risks contaminating food, equipment, and clean utensils with saliva, crumbs, and hand-to-mouth pathogens. A short break does not turn a food area into an eating area, and a later cook step does not license dropping crumbs into the food now.
Trích dẫn luật: FDA Food Code §2-401.11Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- What is the correct ORDER of steps for proper handwashing?
- A cook at a carnicería handles raw pork, then answers his cell phone, and returns to portion cooked carnitas. How many handwashing opportunities did he miss if he washed at none of these points?
- To support proper handwashing, which sign is the Food Code widely associated with requiring at handwashing sinks used by food employees?
- A food handler puts on a fresh pair of single-use gloves. What must he do immediately BEFORE putting the gloves on?
- A cook takes out the kitchen trash to the dumpster and comes back to the line. Before touching any food, he must:
- In which situation is bare-hand contact with ready-to-eat food most clearly allowed under a typical, non-waivered operation?
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