7. You are inspecting a walk-in refrigerator. The temperature in various areas is
between 36 F and 38 F. Crates are stacked on pallets. Some areas of the
refrigerator have crates that are stacked nearly ceiling high. Other areas are almost
vacant. In some stacks, the bottom crates have broken, and fruits and vegetables have
either spilled or been crushed.
What would you consider as satisfactory in this situation?
What would you consider as unsatisfactory?
8. While inspecting the freezer storage units at a full-service food facility, you notice
employees remove food items that are to be used in the preparation of the next meal.
Employees seem to spend much time searching for the required items. When you look
inside the freezer, you observe that items are stacked haphazardly with meat items on
top of vegetables and small items hidden under large items. Personnel state that newly
arrived items are placed in the freezer wherever there is space, frequently on top of
a. Why is it dangerous to have employees spend a long time searching for
specific food items?
b. What is the main cause of this problem and what would you suggest as a
c. Have personnel stored newly arrived items correctly? If not, how should these
items be stored?
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