Vệ sinh Cá nhânCâu 379 / 500
Which of these moments is specifically named in the Food Code as a time a food employee must wash hands?
a.Before clocking out at the end of a scheduled shift
b.When switching from raw food to ready-to-eat food
c.After restocking paper napkins at the server station
d.Before writing the cooler temperature on the log sheet
Giải thích
The Code lists handwashing when switching between working with raw food and working with ready-to-eat food, along with after using the toilet, after handling soiled equipment, after coughing or eating, and before donning gloves. Clocking out, stocking napkins, and filling in a log are not on that list.
Trích dẫn luật: FDA Food Code §2-301.14Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- A line cook wants to keep a drink at his station during a long shift. Which arrangement does the Food Code allow?
- Where does the Food Code allow employees to eat a meal or use tobacco products?
- A cook carries a stack of dirty sauté pans to the dish pit and heads back to the line to finish a plate. What must he do first?
- A busy cook pumps hand sanitizer onto visibly soiled hands and reaches for a tray of sliced fruit. What is wrong with this?
- A prep cook arrives with long acrylic nails painted red and is assigned to cut fruit. What does the Food Code require?
- A server was excluded for vomiting with no diagnosis from a doctor. What is the shortest path back to work under the Food Code?
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