A regulation requires that at least one employee with management authority be a certified food protection manager. What does this credential demonstrate?
a.That the person has completed at least five years of paid food service work
b.That the person holds a current CPR and first-aid certification card on file
c.That the person passed an accredited exam showing food safety knowledge
d.That the person owns the establishment or its current operating permit
Giải thích
A certified food protection manager has passed a food safety exam from an accredited program, demonstrating the knowledge needed to run a safe operation. The Food Code treats that certification as evidence that the person in charge understands foodborne-illness prevention. Years of service, a CPR and first-aid card, and owning the establishment or its operating permit are all real things an operator may have, but none of them is the accredited food safety examination the rule requires.
Trích dẫn luật: FDA Food Code §2-102.12Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- A manager reviews the temperature logs each week, calibrates thermometers, and confirms the HACCP plan is working as intended. Which HACCP principle is this?
- 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 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?
- The municipal water main breaks and the restaurant loses all running water during service. What must the manager do?
- A new hire will be prepping raw chicken on the line tonight. Whose responsibility is it to ensure the employee is trained in safe handling before that shift?
- When an operation submits a HACCP plan to the regulatory authority, which of the following must the plan generally include?
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