Wendy's Training Practice Test 2025 – The Comprehensive All-in-One Guide for Success

Question: 1 / 400

What should a foodservice operator do when responding to a foodborne-illness outbreak?

Close the establishment

Conduct a media briefing

Segregate the product

When responding to a foodborne-illness outbreak, it is crucial for a foodservice operator to take immediate action to prevent further contamination and protect public health. Segregating the suspected product is a critical step in managing the situation. By isolating the food items that may be linked to the illness, the operator can prevent them from being served or consumed, reducing the risk of further infection.

In addition, segregating the affected products allows for a thorough investigation to be conducted without the risk of cross-contamination. This step is vital in identifying the source of the outbreak and implementing corrective measures to safeguard customers and restore safe food practices within the establishment. This proactive approach also helps maintain transparency and accountability in handling food safety issues.

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Throw away the suspected food

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