Vệ sinh Cá nhânCâu 383 / 500
A hospital cafeteria manager asks whether her cooks can hand-plate garnishes without gloves if she writes a good procedure. What is the answer?
a.Yes, if each cook is retrained on handwashing every year
b.No, bare-hand contact is never allowed in her operation
c.Yes, if the cooks use a hand antiseptic before each plate
d.No, unless the garnish is cooked to 145°F before plating
Giải thích
The alternative that lets food employees touch exposed ready-to-eat food with bare hands is available only with prior approval from the regulatory authority and only where a highly susceptible population is not served, so a hospital cafeteria can never use it. Training and antiseptic do not change that restriction.
Trích dẫn luật: FDA Food Code §3-301.11Luyện 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
- 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?
- Which of these moments is specifically named in the Food Code as a time a food employee must wash hands?
- 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?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra