Management & HACCPQuestion 276 of 50080% of test-takers answer this correctly

In a recall scenario, why should the operation keep purchase records and product lot information organized in advance?

a.So the office wall has a tidy binder to show a visiting owner or guest
b.So it can quickly identify and pull affected lots when a recall is announced
c.Because suppliers require handwritten duplicates of each delivery invoice on file
d.So the bookkeeper can divide the week's tip pool across the shifts more quickly

Explanation

Organized invoices and lot or code information let a manager quickly determine whether the recalled lot is in the building and remove it before it can be served. Speed matters in a recall, especially a Class I recall involving a serious health risk. Suppliers do not require handwritten duplicates of invoices, and neither office decor nor tip accounting helps anyone find an affected lot.

Practice all 500 questions free — no signup required.

Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →

Related questions on this topic

Last reviewed: · editorial process

PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review
Report