During an inspection the inspector asks the person in charge to describe the relationship between the microbe and the food for a specific dish. What is this checking?
a.Whether the PIC memorized the menu prices
b.The PIC's demonstration of food safety knowledge
c.The PIC's total years of restaurant service
d.How quickly the PIC can plate an order
Giải thích
The Food Code allows an inspector to assess the person in charge's demonstration of knowledge by asking about hazards and controls, such as which pathogen is a concern in a given food and how it is controlled. Correct answers, holding a valid manager certification, or compliance with the Code can satisfy this. Menu prices, length of service, and plating speed are not what the Code asks the PIC to demonstrate.
Trích dẫn luật: FDA Food Code §2-102.11Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Câu hỏi liên quan cùng chủ đề
- Which task is a core duty of the person in charge (PIC) during operating hours?
- A line cook tells the manager he was diagnosed with an E. coli (STEC) infection. What must the manager do?
- When a foodborne-illness complaint comes in by phone, what information should the manager calmly gather first?
- A food safety management system built on active managerial control should focus on controlling which of the following?
- Why is record-keeping (HACCP Principle 7) essential even when everything appears to be running smoothly?
- Heavy flooding from a storm sends several inches of water across the kitchen floor and into dry storage. What is the correct response?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra