A manager is training staff on food defense against intentional contamination. Which is a good food-defense practice?
a.Limit access to prep and storage areas to authorized staff only
b.Prop the back delivery door open all shift for airflow
c.Store chemicals on the shelf above prepped food to save steps
d.Let unknown vendors walk through the kitchen unescorted
Giải thích
A core food-defense practice is limiting access to preparation and storage areas so only authorized employees enter, reducing opportunities for deliberate tampering. A propped delivery door and unescorted vendors both hand a stranger an unwatched route to open food, and chemicals shelved above prepped food invite a spill or a deliberate addition.
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Câu hỏi liên quan cùng chủ đề
- Which situation is an example of chemical contamination of food?
- When a guest has a serious allergic reaction and shows signs of anaphylaxis in the dining room, staff should:
- The FDA Food Code requires that most ready-to-eat foods be handled without bare-hand contact. This mainly reduces the risk of:
- A cook prepares a dish for a guest with a wheat allergy. Which ingredient must be avoided because it contains wheat?
- Physical contamination can be reduced by which of the following practices?
- Which statement about allergen proteins is TRUE?
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