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what are the principles of purchasing food?
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what is the procedure for rejecting food?
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servsafe chapter 5

chapter 5 of servsafe

QuestionAnswer
what are the principles of purchasing food? buy from approved and reputable suppliers
what is the procedure for rejecting food? tell the delivery person what is wrong, get a signed adjustment, and log the incident.
when reciveing eggs what temperature should they be? 45F or lower
recieving hot foods internal temperature should be 135F or higher
poor food quality can be shown in: appearance, texture, and odor
what are the proper guidelines for storing foods label and date, rotate food and store at correct temperature, store to prevent cross contamination
how long can labeled ready to eat foods be stored? 7 days
what is the procedure for checking internal temperature for poultry, fish and meats ? insert into the thickest part of food
what is the procedure for checking packages? open package and insert but stem should not touch package
what is FIFO? First In, First Out
what is the procedure for checking ROP foods? do not puncture package, insert between packages
if a food is received after hours it is called: Key Drop Delivery
what is the criteria for receiving fish? red clear eyes, mild ocean or seaweed smell, firm and spring backs when touched
what is the criteria for receiving shellfish? closed amd unbroken shell and mild ocean or seaweed smell
what are the signs of spoilage in fresh foods? mold, cuts, discolorations and dull appearance, and bad odor and taste
Created by: Shancous17
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