FOOD QUALITY AND SAFETY
QUALITY CONTROL IN FOOD PROCESSING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
PURCHASE REQUEST
|
|
|
GROCERY ORDER
|
|
|
DAILY MARKET LIST
|
|
|
PURCHASE ORDER
|
Detailed explanation-1: -Having too much inventory means food spoils and storage costs go up. The two most common methods for purchasing non-perishable food are the physical inventory method and the perpetual inventory method.
Detailed explanation-2: -Non-perishable food items to keep in stock are items that can be stored indefinitely in proper containers and do not require refrigeration. Examples include baking powder, salt, pepper, and other seasonings, bouillon products, dried peas and beans, dry pasta, instant coffee, tea and cocoa, flour, and rice.
Detailed explanation-3: -Perishable foods are those likely to spoil, decay or become unsafe to consume if not kept refrigerated at 40 °F or below, or frozen at 0 °F or below. Examples of foods that must be kept refrigerated for safety include meat, poultry, fish, dairy products, and all cooked leftovers. Refrigeration slows bacterial growth.
Detailed explanation-4: -Canned Foods: Meats, like poultry and tuna. Soups, stews, chili, gravy, and sauces. Pasta. Fruits and vegetables. Beans. Juices, including most juice boxes. Dried Goods. Soups. Mixtures, including pancake mix. Tea bags. Powdered milk. Grains. Rice. Packaged pasta. 03-Feb-2022