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
解析
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.
法律依据: FDA Food Code §3-306.13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
- 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?
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