Beyond guards and clean utensils, what else does the Food Code require of a salad bar?
a.It is monitored by food employees trained in safe operation
b.It is restocked from the back of the line every 45 minutes
c.It is drained and rebuilt whenever the ice melts halfway
d.It is photographed at open and close for the daily record
Giải thích
Consumer self-service operations such as buffets and salad bars must be monitored by food employees trained in safe operating procedures, which is how a guest reusing a plate, double-dipping a ladle, or reaching under a guard actually gets caught. Restocking schedules and photo records are management choices, not Code requirements.
Trích dẫn luật: FDA Food Code §3-306.13Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
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Câu hỏi liên quan cùng chủ đề
- A children's hospital cafeteria asks whether it can hold raw eggs on the line using time as a public health control. What is the answer?
- A server clears a table and finds these four items. Which one may be given to the next party?
- A grocery wants a self-service grill bar where customers pick up raw marinated chicken thighs from an open pan. What does the Food Code say?
- A buffet guest returns to the hot line carrying the plate she has been eating from. What does the Food Code require?
- Which item on display may be left unprotected by packaging, a food guard, or a display case?
- How must condiments be offered to guests under the Food Code?
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