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
Giải thích
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.
Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Câu hỏi liên quan cùng chủ đề
- Heavy flooding from a storm sends several inches of water across the kitchen floor and into dry storage. What is the correct response?
- After a confirmed outbreak, the operation reviews what went wrong and updates its procedures and training. What is the value of this final step?
- A steakhouse wants to package raw beef using a cook-chill process with reduced-oxygen packaging for later reheating. What is the manager's correct sequence before starting?
- Which statement best captures why establishing critical limits (Principle 3) must be measurable?
- During a boil-water advisory issued by the local authority, what is the safest practice for the operation?
- A manager notices the cooling log for a large batch of chili is repeatedly missing the second temperature check. What does active managerial control call for?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra