Quản lý & HACCPCâu 252 / 320
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 worked in food service for at least five years
b.That the person owns the establishment
c.That the person passed an accredited exam showing food safety knowledge
d.That the person holds a current CPR certification
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 this certification as evidence that the person in charge understands foodborne-illness prevention. Years of experience or ownership alone do not satisfy the requirement.
Trích dẫn luật: FDA Food Code §2-102.12Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
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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