5. List the two basic precautions that food service personnel must take against
receipt of unsafe foods.
6. A shipment of dry foods arrived at a food service facility. The packages containing
the foods were wet. You observed that personnel immediately stored the packages
without checking them.
Could these items be contaminated?
If so, how could contamination occur?
Did food service personnel act correctly?
If not, how should they have handled the shipment?
7. You are inspecting a food service facility that has received cartons of fresh lettuce.
Food service personnel check the lettuce, which appears clean and in a condition that
meets quality standards. Personnel accept the lettuce and the next day use the lettuce
to prepare a salad. How would you expect personnel to handle the lettuce during
Since the personnel have checked the lettuce and found It to be satisfactory,
they no longer need to worry about contamination and can use the lettuce as is.
The lettuce may be contaminated with pesticides, but there are no
precautions against contamination from pesticides. Personnel will have to use the
lettuce as is.
Despite its satisfactory appearance, the lettuce may be contaminated with
pesticides. Personnel must wash the lettuce before using it in salad preparation.