Understanding Milk and Produce Safety

Given the requirement that pasteurized milk must not exceed nine calendar days from the date of pasteurization, how would you plan the inventory management to ensure compliance with this regulation in a grocery store?

• Check the expiration date only when the milk is about to be sold.

• Rotate stock daily and ensure older stock is sold first.

• Store all milk products together without checking dates.

• Only check the temperature of the milk.

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DOK Level 3: Strategic Thinking

If a shipment of ultra-pasteurized milk arrives with a date of ultra-pasteurization of January 1st, what is the latest acceptable expiration date for this shipment?

• January 10th

• February 15th

• February 14th

• March 1st

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DOK Level 3: Strategic Thinking

How would you develop a plan to ensure that fresh fruits and vegetables are free from bruising and decay upon receipt?

• Accept all shipments without inspection.

• Inspect each item for firmness and ripeness upon delivery.

• Store them immediately without checking.

• Only inspect them when they are about to be used.

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DOK Level 3: Strategic Thinking

What reasoning would you use to determine the best method for washing fruits and vegetables before serving?

• Use a chemical wash to ensure cleanliness.

• Scrub with a brush and wash thoroughly with running water.

• Rinse quickly under water without scrubbing.

• Soak in water for a long period.

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DOK Level 3: Strategic Thinking

How would you strategically plan the storage of milk and dairy products to maintain the required temperature of 41°F or below?

• Store them at room temperature.

• Use a dedicated refrigerator with a temperature monitor.

• Place them near the entrance for easy access.

• Store them with non-perishable items.

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DOK Level 3: Strategic Thinking

What evidence would you use to verify that a supplier of fruits and vegetables is reputable and reliable?

• The supplier offers the lowest prices.

• The supplier has positive reviews and certifications.

• The supplier is located nearby.

• The supplier has a large variety of products.

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DOK Level 3: Strategic Thinking

How would you reason the importance of checking the temperature of milk and dairy products upon receipt?

• It ensures the products are cold to the touch.

• It verifies compliance with food safety standards.

• It is not necessary if the products look fresh.

• It is only important during summer months.

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DOK Level 3: Strategic Thinking

What strategic approach would you take to ensure that the expiration dates of dairy products are monitored effectively in a retail setting?

• Check expiration dates weekly.

• Implement a digital tracking system for inventory.

• Rely on customer feedback for expired products.

• Only check dates during inventory audits.

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DOK Level 3: Strategic Thinking

How would you plan to handle a situation where a batch of fruits and vegetables shows signs of decay upon receipt?

• Accept the shipment and use it quickly.

• Reject the shipment and notify the supplier.

• Store them separately and use them last.

• Wash them thoroughly and hope for the best.

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DOK Level 3: Strategic Thinking

What reasoning would you apply to decide the frequency of temperature checks for stored milk and dairy products?

• Check once a month.

• Check daily to ensure consistent temperature.

• Check only when new stock arrives.

• Check only during health inspections.

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DOK Level 3: Strategic Thinking