A hospital cafeteria plans a salad bar. Which item may it never offer in ready-to-eat form to its patients?
a.Shredded cabbage held on ice at 41°F or below
b.Sliced cucumbers washed well in the produce sink
c.Cooked chickpeas cooled and then held cold at 41°F
d.Raw alfalfa seed sprouts held at 41°F or below
Giải thích
An operation serving a highly susceptible population may not serve raw seed sprouts in ready-to-eat form, because sprouting conditions are ideal for Salmonella and E. coli and no wash step reliably removes them. Washed vegetables and properly cooled cooked legumes are acceptable at the same temperature.
Trích dẫn luật: FDA Food Code §3-801.11Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- A health department tells a manager it is investigating a foodborne-illness outbreak. What does that term mean?
- Which operation is serving a highly susceptible population as the Food Code uses that term?
- A nursing home kitchen wants to put house-made Caesar dressing on the menu. What does the Food Code require for that recipe?
- Norovirus and hepatitis A are grouped together in training because they share which route into food?
- Where does Salmonella Typhi, the organism behind typhoid fever, live between outbreaks?
- Shiga toxin-producing E. coli is called a toxin-mediated infection. What does that label describe?
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