Quản lý & HACCPCâu 251 / 320
A supplier issues a Class I recall for a brand of frozen ground beef the restaurant has in its walk-in. What is the correct handling of the recalled product?
a.Cook it thoroughly to 155°F and serve it to avoid waste
b.Remove it from inventory, label it 'Do Not Use / Do Not Discard', and store it separately until instructed
c.Return it to the delivery driver on the next order without records
d.Donate it to a food bank so it is not wasted
Giải thích
When a product is recalled, the operation should stop using it immediately, physically separate it from usable food, and mark it so no one uses it while the operation follows the vendor's or regulator's return or disposal instructions. Keeping it segregated and labeled preserves it for potential inspection and prevents accidental service. Cooking does not make a recalled product safe.
Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A monitoring check finds that a batch of chicken reached only 150°F, below the 165°F critical limit. Which HACCP principle governs what the cook does next?
- A manager reviews the temperature logs each week, calibrates thermometers, and confirms the HACCP plan is working as intended. Which HACCP principle is this?
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- A regulation requires that at least one employee with management authority be a certified food protection manager. What does this credential demonstrate?
- The municipal water main breaks and the restaurant loses all running water during service. What must the manager do?
- A new hire will be prepping raw chicken on the line tonight. Whose responsibility is it to ensure the employee is trained in safe handling before that shift?
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