Aziz, a cafeteria manager, wants to implement a food defense program to ensure food safety at his establishment. He is using the
ALERT tool to help him design the program. Which two guidelines can he include under the term “Threat”? 1. Provide training to staff on detecting potential security violations.
2. Contact regulatory authorities immediately after suspecting a danger.
3. Allow access to food prepping and storage areas to only a few employees.
4. Keep and regularly update office files and documents.
5. Create and regularly update a list of emergency contacts.
Carlos is correct because produce can go longer without cooler temperatures (think of farmer markets the produce is out all day ) but meat and poultry can get spoiled faster
