Which of these is the MOST important reason food handlers must wash hands after using the restroom?
a.Because the smell of the soap covers up the restroom odour that guests seated near the front counter would otherwise notice
b.Because the dress code asks for a clean apron, clean hands, trimmed nails, and a tucked shirt whenever a supervisor inspects
c.Because guests in the dining room can see the restroom door and judge the operation by what they see
d.To remove fecal pathogens such as Norovirus, Shigella, Hepatitis A, and E. coli that spread by the fecal-oral route
Giải thích
The stem asks for the MOST important reason, and it is a food-safety one: the fecal-oral route is how many of the most dangerous foodborne pathogens spread, including Norovirus, Shigella, Hepatitis A, and STEC, so washing after the restroom breaks that route. Odour, a dress code, and what guests can see from the dining room are all appearance or policy reasons; each may be true of a workplace, but none of them is why the Food Code makes this wash mandatory. That is also why handwashing sinks and signage are required near restrooms.
Trích dẫn luật: FDA Food Code §2-301.14Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Câu hỏi liên quan cùng chủ đề
- During a slow shift, how often should a food handler still wash their hands?
- A food handler is diagnosed with a Shiga toxin-producing E. coli (STEC) infection. This is one of the Big 6, so the required action is to:
- A prep cook shows up wearing a fitness tracker and two bracelets. Before starting food prep, the manager should have her:
- A restaurant that serves a highly susceptible population (such as a hospital) has a food handler diagnosed with nontyphoidal Salmonella but showing no symptoms. What is required?
- A manager is training staff on personal hygiene. Which everyday habit is the single most effective way to prevent the spread of foodborne pathogens by employees?
- A cook finishes handling raw ground beef and immediately needs to plate cooked, ready-to-eat quesadillas. To prevent cross-contamination, he must:
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra