Nhận hàng & Bảo quảnCâu 155 / 320
A cook is storing bags of onions and boxes of canned tomatoes in dry storage. Which practice is correct?
a.Leave the boxes near a leaking pipe if covered
b.Keep the room at 80°F to save on cooling
c.Stack the boxes directly against the outside wall on the floor
d.Store items on shelving at least 6 inches off the floor, away from walls, in a clean, dry, well-ventilated room at 50°F to 70°F
Giải thích
Dry goods should be stored on cleanable shelving at least 6 inches off the floor, away from walls, in a clean, dry, well-ventilated room kept between 50°F and 70°F. Stacking on the floor against a wall blocks cleaning and invites pests, 80°F accelerates spoilage and infestation, and storing near a leaking pipe risks contamination even if boxes are covered.
Trích dẫn luật: FDA Food Code §3-305.11Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- 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?
- A manager checks a case of fresh salmon and finds the flesh is soft, the eyes are cloudy and sunken, and it smells strongly fishy/ammonia-like. What should happen?
- A cook has one shelf left in a crowded cooler and must store raw chicken and a pan of ready-to-eat cooked rice. What is the correct arrangement?
- Why does the Food Code allow live shellfish, shell eggs, and milk to be received at 45°F rather than 41°F like other cold TCS foods?
- A manager schedules deliveries during the slowest part of the day and inspects each one immediately. Why is this a good receiving practice?
Cập nhật gần nhất: · quy trình kiểm tra
Sen Lin, Người sáng lập PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra