Walk-in cooler/freezer Management

For the large WIC, these are the dunnage racks for the cases of chicken.

• Rack A

• Rack B

• Rack C

• Racks D & E

Store all products at least five inches off the floor and away from the walls.

• TRUE

• FALSE

Answer explanation

at least six inches

A _______ can be placed in the center of the WIC if space allows; This can be used as a remote breading station or a station to drain chicken to prepare for breading.

• Batter cart

• Prep Table

• Center table

Do not stack chicken more than _ cases high

• 6

• 4

• 7

• 5

Store raw chicken above other refrigerated and ready-to-eat products.

• TRUE

• FALSE

These racks are for thawing frozen fillets and tenders

• Rack A

• Rack B

• Rack C

• Racks D & E

Prepped batter mix is on the lowest shelf to avoid dripping into prepared products.

• TRUE

• FALSE

Below are the guidelines for receiving of raw chicken EXCEPT for:

• Verify the temperature of fresh chicken by checking 2 cases to validate

  chicken is ≤ 38°F.

• Accept chicken showing signs of spoilage (e.g., slimy, off odor, yellow skin).

• Fresh chicken must never be frozen at restaurant level

• Reject any product that does not meet Church’s® expiration date standards

  or show any signs of spoilage.

Chicken that reaches _ must be discarded.

• 41°F

• 42°F

• 39°F

• 40°F

After delivery of fresh chicken, place orange “________” labels onto the

oldest chicken to identify which cases need to be used first.