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steps for receiving and inspecting food
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ServSafe Mngr Chp 5
The Flow of Food Purchasing, Receiving, and Storage
| Question | Answer |
|---|---|
| food must be purchased from: | approved, reputable suppliers |
| steps for receiving and inspecting food | - make spefiic staff responsible for receiving - inspect deliveries immediately upon receipt |
| what items of food must be received at 41F or lower | Cold TCS food |
| what items of food must be received at 45F or lower | Shellstock, shellfish, milk, shell eggs |
| what items of food must be received at 135 or higher | Hot TCS food |
| food must be cooled to 41F or lower within ____ hours | 4 hours |
| use-by/expiration date | recommended last date from the manufacturer for peak quality, reject items past their expiration date |
| sell-by date | tells the store how long to display the product for sale |
| best-by date | date by which the product should be eated for best flavor/quality |
| keep proper documentation for shellfish for at least ___ days | 90 days |
| what must be on a label for food | common name, qauntity, list of ingredients in order by weight, date it must be thrown out |
| Ready to eat TCS food can only be kept for __ days | 7 days |
| ready to eat TCS food must be labeled if it is held for more than __ hours | 24 hours |
| storage units such as fridge/freezer must be accurate to within ____ degreees | 3 degrees F |
| FIFO stands for | First In First Out |
| minimum internal cooking temp for seafood | 145F |
| minimum internal cooking temp for whole cut beef/pork | 145F |
| minimum internal cooking temp for ground meat/fish | 155F |
| minimum internal cooking temp for whole and ground poultry | 165F |
| milk can be received at 45F under what condition | it is cooled to 41F or lower in 4 hours |
| how many inches from the floor must food be stored | 6 inches |
Created by:
24nuttingl
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