
Chapter 6- retake
Authored by Wayne Caeners
Other
9th - 12th Grade
Used 4+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the most important factor in choosing a food supplier?
It has a HACCP program
It has documented manufacturing and packing practices
Its warehouse is close to the operation, reducing shipping time
It has been inspected and complies with local, state, and federal laws
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How should you check a carton of coleslaw to see if it is the correct temperature
Touch the carton to see if its cold
Place the thermometer stem on outside of the carton
check the interior temperature of the delivery truck
open a carton and insert a thermometer stem into the food.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The correct temperature for receiving fresh oysters is 45 degrees or lower
True
False
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is a requirement for Key drop deliveries
The items are set apart from the inventory
The items are able to be reconditioned safely
the items are placed in the correct storage location
The items are delivered just before staff arrives
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Mold on cheese is acceptable when you receive it
True
False
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
There are a few items you can receive at 45 degrees please select the correct item
milk
poultry
steak
produce
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
when do you reject canned items
with dirt particles on the can
when its dented
when its wet
all the above
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