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 holds a current CPR certification
c.That the person passed an accredited exam showing food safety knowledge
d.That the person owns the establishment
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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