Norovirus outbreaks spread rapidly in restaurants. What is the most effective way for a manager to prevent Norovirus transmission from staff?
a.Rely on alcohol hand sanitizer at each station instead of soap-and-water washing
b.Exclude ill staff and enforce proper handwashing with no bare-hand contact with ready-to-eat food
c.Cook every menu item to 135°F for 15 seconds and treat that as the Norovirus kill step
d.Freeze ready-to-eat food at 0°F for 24 hours to inactivate the virus before service
解析
Norovirus is extremely contagious and travels by the fecal-oral route, so the controls that work are excluding sick employees and enforcing handwashing plus no bare-hand contact with ready-to-eat food. Alcohol hand sanitizer does not inactivate Norovirus and may never be substituted for washing. Freezing does not kill it either, so 0°F storage only preserves it. And 135°F is the hot-holding minimum, not a cook temperature and not a kill step for a virus.
免费刷完整 500 道题库 — 无需注册。
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
同考点相关题目
- The acronym FAT TOM describes the six conditions bacteria need to grow. What do the letters stand for?
- Which of the following is a TCS (Time/Temperature Control for Safety) food that requires strict temperature control?
- A guest becomes ill after eating raw oysters and reports jaundice weeks later. Which of the Big 6 pathogens is a virus most associated with contaminated shellfish and infected food handlers?
- A prep cook slices deli meat and then handles lettuce for salads without washing hands. Nontyphoidal Salmonella is most commonly associated with which foods?
- Salmonella Typhi (which causes typhoid fever) differs from nontyphoidal Salmonella mainly because it:
- Shigella is most often transmitted in food establishments through:
最近核对： · 审核流程
PrepPass 团队 · 依据官方资料核对 ServSafe Food Protection Manager Exam · 我们如何核对