Which of the following is acceptable when inspecting a produce delivery?

When inspecting a produce delivery, it is important to ensure that whole produce is in good condition, which means it should be free from any visible signs of spoilage, such as bruises, mold, or decay. Whole produce can be safely kept at room temperature for a limited time as it is still in its natural state and not processed. Evaluating the produce visually helps in determining its freshness and safety for consumption.

In contrast, cut produce should be kept at safe temperatures to prevent bacterial growth, ideally stored in ice or at refrigeration temperatures. Frozen produce should remain at low temperatures until it is ready to be used, making it unsuitable for inspection at room temperature. Finally, having all produce at room temperature without any inspection poses a risk, as there might be non-visible spoilage or unsafe conditions that could affect food safety. Therefore, the practice of inspecting whole produce in good condition at room temperature is the most appropriate and acceptable method in this scenario.