Quản lý & HACCPCâu 250 / 320
Two days after a catered event, the health department calls to say several guests have laboratory-confirmed Salmonella. What is the manager's best first step in the outbreak response?
a.Throw out all records so the operation is not blamed
b.Tell staff to say nothing and keep serving the same menu
c.Publicly deny any connection before investigating
d.Cooperate with the health department, preserve suspect food and records, and identify the implicated items
Giải thích
In a suspected foodborne-illness outbreak, the manager should cooperate fully with the regulatory authority, set aside and label any suspect food so it can be tested, and preserve production and employee-health records. Discarding evidence or stonewalling hampers the investigation and increases liability. Early, honest cooperation protects the public and the business.
Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- 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?
- A monitoring check finds that a batch of chicken reached only 150°F, below the 165°F critical limit. Which HACCP principle governs what the cook does next?
- A manager reviews the temperature logs each week, calibrates thermometers, and confirms the HACCP plan is working as intended. Which HACCP principle is this?
- A supplier issues a Class I recall for a brand of frozen ground beef the restaurant has in its walk-in. What is the correct handling of the recalled product?
- A regulation requires that at least one employee with management authority be a certified food protection manager. What does this credential demonstrate?
- The municipal water main breaks and the restaurant loses all running water during service. What must the manager do?
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