Why should an operation file invoices and record lot numbers for the products it buys?
a.To calculate the food cost percentage for each menu item
b.To prove to guests that the menu prices are competitive
c.To identify affected product quickly during a recall
d.To satisfy the requirement for a written HACCP plan
Giải thích
Organized purchase records and lot information let an operation determine within minutes whether it has a recalled product, remove it from inventory, and segregate it for credit. Food costing is a business use of the same paperwork, and a HACCP plan is a separate document with its own required contents.
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
- A recalled brand of frozen berries is being held for credit from the distributor. Where must the operation keep it?
- A case marked frozen by the processing plant arrives with soft product and ice crystals inside the bag. What does the Food Code require?
- A vacuum-packed fish fillet is labeled to keep frozen until use. Why does the label warn against thawing it inside the package?
- A manager is choosing between two seafood distributors. Which piece of information best supports the choice?
- A commissary delivers hot arroz con pollo in an insulated carrier. At what temperature must the receiving operation accept it?
- A crew is loading a new dry storage room. Which practice meets the Food Code?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra