HACCP第 200 / 240 题
In NYC, why must the certified supervisor be present during operating hours in relation to HACCP?
a.So active managerial control continues and controls do not lapse
b.To personally cook every dish
c.To sign every customer's receipt
d.To greet each customer
解析
The certified supervisor must be present so that active managerial control continues throughout operating hours and the HACCP controls do not lapse. The supervisor oversees safe practices, not the cooking of every dish or greeting of every guest.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
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同考点相关题目
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