Nhận hàng & Bảo quảnCâu 150 / 320
A health inspector asks to see the shellstock tags for the oysters served last week. How should these tags have been maintained?
a.Thrown away as soon as the container was opened
b.Kept in chronological order, marked with the date the last shellfish was used, and retained 90 days
c.Combined into one tag for the whole month
d.Kept only if a customer complained
Giải thích
Shellstock identification tags must be retained in chronological order, each marked with the date the last shellfish from that container was served or sold, and kept for 90 days to support traceback during an illness investigation. Discarding tags when the container opens, merging them, or keeping them only after a complaint all break the traceability the Code requires.
Trích dẫn luật: FDA Food Code §3-203.12Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- During receiving, a case of vacuum-packed (ROP) fish has a loose, puffy seal and the package is no longer tight against the product. What should the receiver do?
- Besides keeping food at least 6 inches off the floor, which additional storage practice protects food from contamination?
- A delivery of frozen chicken arrives partially thawed and soft, with the meat pliable rather than solid. What is the correct decision?
- When storing raw meats above nothing but each other (no ready-to-eat food nearby), the ordering principle by minimum cooking temperature still means whole fish and whole beef cuts go:
- A supplier offers a manager a great deal on home-canned salsa and shellfish harvested by a friend without tags. Under the Food Code, the manager should:
- Which ready-to-eat TCS food does NOT require date marking when held for more than 24 hours?
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra