Quản lý & HACCPCâu 243 / 320
A sewage line backs up onto the kitchen floor during a busy dinner service. What is the manager's correct action?
a.Mop up the sewage and continue service in the unaffected areas
b.Immediately stop food operations and notify the regulatory authority
c.Finish the current tickets, then close for the night
d.Move all prep to the dining room and keep cooking
Giải thích
A sewage backflow is an imminent health hazard. The Food Code requires the operation to cease food operations immediately and notify the regulatory authority; service cannot resume until the hazard is corrected and, if required, the regulatory authority approves reopening. Continuing to serve in any part of the facility risks contaminating food.
Trích dẫn luật: FDA Food Code §8-404.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
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- During a HACCP-based cooking step, the critical limit is a final internal temperature of 165°F for poultry. Which HACCP principle covers checking the temperature with a thermometer on every batch?
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