Chapter 6- retake

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

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.

The correct temperature for receiving fresh oysters is 45 degrees or lower

• True

• False

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

Mold on cheese is acceptable when you receive it

• True

• False

There are a few items you can receive at 45 degrees please select the correct item

• milk

• poultry

• steak

• produce

when do you reject canned items

• with dirt particles on the can

• when its dented

• when its wet

• all the above

Food is recalled when food allergens are not listed on the label

• true

• false

Good preparation for deliveries includes

• training specific staff to check orders

• accept orders during lunch shift

• inspecting delivery truck tires

• all the above

When is it okay to reject an order?

• when it is on its way to your store.

• when it is late

• when it does not meet your standards

• when it is missing an item