A food handler walked to the ingredient prep area in the back of the gourmet sandwich shop where he worked. He was shocked to see a small puddle of sewage that had formed around a floor drain. He watched the drainclosely,but nothing else backed up. He quickly told a manager who evaluated the situation. Because it appeared the sewage had not contaminated food orequipment,the manager decided to remain open.However,no new sandwich ingredients were prepared. Instead the shop sold sandwiches made from remaining ingredients. When they had used theseup,they sold premade sandwiches from the display case. The manager assigned one of the staff members to clean up the spill. She then contacted the buildingmanagement,who quickly sent out a licensed plumber.

1. Did the manager handle the situationcorrectly?Why or whynot?