Nhận hàng & Bảo quảnCâu 158 / 320
A manager schedules deliveries during the slowest part of the day and inspects each one immediately. Why is this a good receiving practice?
a.Staff can promptly check temperatures and condition, then move TCS food into proper storage before it warms up
b.It guarantees the lowest prices
c.It avoids the need to check temperatures at all
d.It lets the driver leave without a signature
Giải thích
Scheduling deliveries during slow periods lets trained staff inspect temperatures and condition right away and quickly move TCS food into refrigeration or freezing before it enters the danger zone. It does not set prices, it does not eliminate the need for signatures or paperwork, and it certainly does not remove the requirement to check temperatures, prompt inspection is the whole point.
Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- 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 is storing bags of onions and boxes of canned tomatoes in dry storage. Which practice is correct?
- 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?
- When storing food in the walk-in, how should containers of TCS food be kept to protect them from contamination?
- A cook labels a batch of cooked, cooled beans made today. Under 7-day date marking at 41°F, if today is July 1 (day 1), the discard date is:
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