Quản lý & HACCPCâu 271 / 320
A food safety management system built on active managerial control should focus on controlling which of the following?
a.The parking lot capacity
b.The restaurant's seating layout
c.The daily lunch specials
d.The CDC's five most common foodborne-illness risk factors
Giải thích
A food safety management system aims to control the CDC's identified risk factors: poor personal hygiene, improper holding and cooking temperatures, contaminated equipment, and food from unsafe sources. Building procedures around these risk factors targets the actual causes of foodborne illness. Layout, specials, and parking are business concerns, not the focus of food safety control.
Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- 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?
- 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?
- 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?
- After a confirmed outbreak, the operation reviews what went wrong and updates its procedures and training. What is the value of this final step?
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