During a produce delivery inspection, which of the following is acceptable?

Having whole produce in good condition at room temperature is considered acceptable during a delivery inspection because whole fruits and vegetables can typically be stored at room temperature for a limited period without compromising safety or quality. This condition ensures that the produce is fresh, free from visible spoilage, and suitable for consumption or further handling.

In contrast, options that involve cut produce require stricter temperature controls to prevent the growth of harmful bacteria. When produce is cut, it becomes more susceptible to spoilage and foodborne illness, so it should ideally be kept at refrigeration temperatures. Produce that is partially spoiled does not meet safety standards and poses a risk to consumers, while produce stored in non-food containers raises concerns about contamination and food safety protocols. Therefore, whole produce in good condition stored at room temperature aligns with safe food handling practices during a delivery inspection.