Which agency enforces food safety in a restaurant or foodservice operation?

Three components of active managerial control include

A broken water main has caused the water in an operation to appear brown. What should the manager do?

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

A food handler who has just bused tables must do what before handling food?

As part of handwashing, food handlers must scrub their hands and arms for at least

To work with food, a food handler with an infected hand wound must

How should food handlers keep their fingernails?

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

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